Boil the lady's fingers for 5 minutes and drain the water.
Prepare a paste of crushed cloves, crushed cardamom, mangosteen juice and black pepper powder in olive oil.
Blend the mixture of spices with the lady's fingers and then toss in a pan for 3 minutes.
Recipe courtesy: sweta-chakraborty.blogspot.in/
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.