| • | Rinse and wipe the ladyfingers.
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| • | Snip off the 2 ends and cut down on one side.
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| • | Combine bengal gram flour, 1 tablespoon fennel seed and all other dry aside masalas except cumin and onion seed in a bowl, mix well.
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| • | Add table salt and a tbsp of oil to it.
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| • | Fill this spices into the ladyfingers, set up aside.
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| • | Heat up 3 tbsp of oil and fry remain of the fennel seeds, cumin seeds, green chillis and onion seed for a minute.
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| • | Add stuffed ladyfingers to it and stir fry for 5 minutes.
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| • | Cover and fry until they are cooked, stirring occasionally.
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| • | Uncover and stir fry until the ladyfingers are crunchy.
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