Let’s begin by preparing the stuffing first.

In a mixing bowl add Dhaniya powder, red chili powder, crushed jeera powder, turmeric, dry mango powder, roasted gram flour, crushed peanuts and 1 tbsp of oil. Now mix these spices well. Sprinkle salt to taste and keep it aside.

Next, add a spoonful of masala in Bhindi slits. Ensure it sits inside and remove the excess. Once all the okras’ are stuffed, you can use the stuffing in the recipe itself or store it in an airtight container.

Heat a kadhai and add 3 tbsp oil to it. Once hot add asafetida and then add Bhindi or okra.

On a low medium flame stir it. Let it cook for 2-3 minutes.

Mix again and then cover it with a lid and pour water on top of the lid and let it cook for 2-3 minutes.

After 4-5 minutes mix again, and add the rest of the stuffing masala, mix again and cook for a minute.

Switch off the flame and cover it with lid (without water) just for a minute to let the dish absorb the entire flavor. Serve in a bowl!