Stuffed Bhindi can be made in many ways and one can eat them up to 2 days.
Fresh bhindi ( lady fingers), Besan - 1 tablespoon, Oil - 3-4 tablespoons, Fennel Powder- 2 tablespoons, Coriander Powder- 2 tablespoons, Red Chilli Powder- 1/4 tablespoon, Turmeric Powder- half a teaspoon, Amchoor powder- half teaspoon, garam masala- one fourth teaspoon, ginger-1 inch long piece (grate), asafoetida 1 pinch, cumin-one quarter teaspoon, salt according to taste.
Method to cook:
Wash the Bhindi and dry them for a while, cut them on both sides in such a way that you can easily fill Bhindi masala into it. Except asafoetida and gram flour, mix all the spices in the plate. Heat 1 tablespoon oil in a fry small pan and add asafoetida and cumin seeds.
After a while when cumin seeds start turning brown, add gram flour into it and fry it, add all spices and mix them in the plate, and fry for another 1 minute, turn off the gas, and your bhindi masala is ready to fill into them.
Now, put 2 tablespoons of oil in a pan and heat it. Put the spices filled bhindi into the pan and slowly stir for 2-3 minutes with a spoon on medium flame. Flip them cautiously and cook for another 2-3 minutes and put the lid for a minute. After a minute put the lid down and cook for 2 to 3 minutes on high flame and your stuffed Bhindi is ready to serve.