| • | Slit ladyfinger into slim slices.
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| • | Take a kadhai with oil and heat up it.
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| • | Fry ladyfinger pieces until they turn crispy and golden brown.
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| • | Keep deep-fried ladyfinger separate.
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| • | Leave about 2 tbsp oil in kadhai and drain the rest.
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| • | Add cumin seed and green chillis and fry for about 30 seconds.
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| • | Add onion pieces and fry again until light brown.
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| • | Add mango powder, gram flour and fry for 3 to 4 minutes.
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| • | Now add deep-fried ladyfinger and left over ingredients.
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| • | Mix them properly. Heat for few seconds and take aside from the flame.
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| • | Kadhai Bhindi is ready, garnisheed with chopped up coriander leaves and serve up hot.
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