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