Wash the Lady’s finger well and wipe them to dry. Cut them to half an inch pieces and keep them aside in a broad bowl.
Peel the ginger and add cumin seed and green chillies to it. Grind it to paste without water in a mixer. Now add all the ingredients mentioned above except the oil to the bowl that contains the Lady’s finger pieces. Add the ginger paste too.
Mix them gently with hand. If you find it to be watery add more besan flour. See to it the masala paste is coated well on the vegetable.
Heat the oil in a wok. Fry the stuff in handful lots till they become golden brown and crispier. Transfer them to a dry vessel with tissue to remove extra oil and store in air tight box.
By Ria Samuel