Ladies Finger/Bhindi - 1 lb
Chopped Onion - 1/2
Chick pea flour - 1/2 cup
Red chili powder - 1 tbsp
Salt - to taste
Cumin powder - 1 tsp
Garam masala - 1 tsp
Amchur powder/lemon juice - 1 tsp
Oil - 1 tbsp
Wash and pat dry the bhindi. Cut both the ends, the stem and the tip. If the bhindi is long, cut into half.
Slit along one end, leaving the other side intact.
Mix all the ingredients except the oil with a few drops of water, to form a thick paste.
Stuff the paste into the slit bhindi.
In a shallow flat bottom pan, heat the oil and place the bhindis in a single layer. Cover and cook on a medium flame, turning them to avoid burning the bhindi. When the are soft and 3/4 cooked, open the lid and continue cooking. Serve with rice or rotis.
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