Crispy Bhindi

Method

Slice of the stalk end and tail of the ladyfingers and cut them into thin strips.

Heat oil to a point when a piece of ladyfinger put in, comes up at once.

Add the ladyfingers and fry over high flame for about 2 minutes.

Remove from oil and leave to drain. Keep aside until ready to serve.

Just before serving, reheat the oil and fry over high heat for a minute again till they become crisp.

Drain excess oil on absorbent paper, mix in salt, mango powder, chilli powder, chaat masala, mint and serve immediately.