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Servings Per Recipe: 3
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Chop onion, tomatoes roughly, peel the garlic and grind everything under to grind section to a smooth paste.
Clean the lady fingers, pat dry using a kitchen towel. Cut the heads and tails, slit down the middle. Heat pan, add 2 tbsp of oil and arrange these lady fingers, cook in medium-low flame.
Turn and toss to ensure even cooking, then carefully drain the lady fingers from oil.
Arrange peeled and round cut potatoes, cook them till golden and soft, drain from oil.
Temper with jeera, add the ground paste, then add all the masala powders, red chili, garam masala, coriander and turmeric. Add salt.
Mix well and fry in medium flame until oil oozes out and raw smell goes away.
Add the fried lady fingers, potatoes and add 1/2 cup water and mix. Boil in medium flame for 2-3 minutes until the masala coats the potatoes and lady fingers.
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