1 pound Okra (Bhindi), washed and dried
3 tbsp - oil
1 tsp cumin seeds (jeera)
1 medium sized onion, chopped
2 green chilies, seeded and chopped
3/4-inch ginger, finely chopped
A pinch of Asafetida powder
1 tomato chopped
3 tsp coriander powder
2 tsp turmeric powder
2 tsp ground fennel (saunf)
2 tsp dried mango powder (amchur)
1/2tsp chili powder or to taste
Salt To Taste
Cut the stalk of each okra and make lengthwise slit.
Combine stuffing ingredients and mix well. Stuff each okra with the mixture.
Sauté cumin with the little oil until it starts to crackle.
Add onions, green chilies and ginger. Sauté till onion turns transparent, then put in asafetida and cook for a few seconds.
Add tomato and cook until it turns pulpy.
Add the okra and cook for 5 minutes until tender and well coated with the sauce (masala).
Serve stuffed bhindi hot with chapati, paratha or rice.