(This masala can be stored for six months in an air tight jar in a refrigerator.) 3. Heat oil and deep fry the bhindi. 4. Remove the bhindi from oil, put in a bowl and sprinkle the masala over it.

3. Fry over high heat for about 2 minutes. Then lower the heat and fry till crisp. 4. Lift the pieces out with a slotted spoon and leave to drain. Repeat till the whole lot if fried, increasing the ...

Bhindi is loaded with antioxidants, including vitamins A and C, which play a big role in fighting off free radicals in the body. These antioxidants are essential in keeping your skin looking fresh ...

The video left social media users bewildered. Most appeared to be put off by the idea of having lady's finger replace potato as the filling.