Wash and clean bhindis properly. Then put them on a kitchen towel and pat dry. If all these bhindis are small in size then cut head and tail. If it is bigger then cut into halves and keep aside.
Heat oil for deep frying in a kadai and add bhindis in the oil and fry them properly. Then drain on a kitchen towel.
Deseed the red chillies properly and fry them in the same oil and keep aside.
Peel and clean garlic properly. In a mortar pestle add garlic and green chili and crush them a bit and keep aside.
Beat the curd properly without any lumps and add salt and black salt to it and mix properly and keep aside.
Heat 1 tbsp of oil in a pan add mustard and zeera to it and let it crackle. Then add Hing, Urad Dal and curry leaves to it and then add crushed garlic and green chilli and sauté. Switch off the gas and add the curd mixture to it and stir continuously or else it may split. Add the fried bhindis and red chillies to it and mix. Taste the seasoning and serve as a side dish
