Wash ladyfingers and dry well, cut the top and tail of each ladyfinger and slit from center.
Deep fry on medium flame untill crisp then remove.
Fry potato fingers to a light golden color, remove and keep aside.
Heat 2 tbsp oil in a wok, add garlic paste, fry for a minute.
Add salt, chili powder, crushed coriander, crushed cumin, all spice, dry fenugreek leaves, tomato paste and a dash of water mix well.
Toss in a fried vegetables and leave it on simmer for 5 minutes.
Serve with garnish.
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