Keep aside to cool and then grind them together. 2. Mix in the salt, coconut and crushed garlic to the ground mixture. (This masala can be stored for six months in an air tight jar in a refrigerator.) ...

The scrumptious aloo meets the fibrous bhindi to give a masaledaar and crispy sabzi. Heat oil in a kadhai. Add the potatoes and fry them till they crisp. Remove the fried potatoes and drain the oil ...