Cut bhindi and zucchini in cubes and deep fry them.
Now for the masala put oil in a pot/pan. Put onions, ginger paste, garlic paste. When golden, then put tomatoes, spices and peanuts.
When the masala is ready, add fried bhindi and zucchini.
Then add chopped coriander, and a bit of paneer.
Squeeze a little lemon juice when ready.
Serve with chutney and French bread.
For Fig Chutney:
Cut the figs in small chunks and put them in a pot along with the chicken stock, bay leaves and little chaat masala. Cook it till a thick chutney consistency.
To Serve: Cut slices of French bread, toast them in an oven or on a pan. Put the bhindi on the edge of the bread slice, topped with a few drops of the fig chutney.
Key Ingredients: lady finger, zucchini, vegetable oil, onion, garlic, ginger, tomato, coriander powder, garam masala, red chilli, turmeric, black pepper, Salt, carom seeds, coriander seeds, green chillies, Peanuts, cottage cheese, coriander leaves, bread, lemon juice