📷 Credit Fatima Shakir Bobat
📝 Credit ETV gujarati Rasoi show
½ kg bhinda (ladyfinger) - washed, drain and dried , cut into 4 equal lenghtwise. Add 3 - 4 tablespoon rice flour, mix very well, shake d excess flour and then deep fry till golden and crispy. Drain out .Do d same with potato sticks and then mix both d fried items and mix in salt and chaat masala powder and toss well.
Now heat oil in a karahi, add few curry leaves when crispy and aromatic add in Crushed dhania (coriander) (coriander seeds ) 1 tablespoon and Crushed zeera (cumin seeds) 1 tablespoon When slightly roasted add in it Haldi (turmeric)Crushed red chilli (chilli flakes) as per taste and ¼ cup of roughly crushed roasted peanuts 2 tablespoon of roasted white til (sesame seeds).Give everything a good stir, now add d crispy fried bhinda (ladyfinger ) and potatoes, stir everything well to coat all d spices with bhinda and potatoes. Put off d heat and mix in 1 ½ teaspoon of amchoor pd (dry mango powder ) and ½ teaspoon of Kala namak ( sanchar ), aka black salt, toss very well. Cool and store in airtight container in d fridge. Use s required.Goes well with kadhi - khitchri and daal - chaawal.If u like garlic flavor u can add d fried garlic crushed. Not too much.and u can even skip Kala namak ( black salt ) if u don't like d taste ( it is optional ). But I would recommend you to add, it tastes delicious, awesome 👌😋😋
INFO & TIPS
U can make it in advance n store in airtight jar n keep in refrigerator.
Take it out whenever u want to eat.