Wash okra (bhindi) under running water, drain them completely. Wipe them dry with a clean cloth. Remove the top and bottom parts. Slit in the center keeping it joined at the back.
Combine all the masalas, green chilli, grated ginger, coriander powder, garam masala, red chilli powder, dry mango powder, fennel and nigella seeds, turmeric powder, salt, 1tsp oil and mix well.
Take cut okra (bhindi) and fill the masala press it well. Stuff all likewise.
To fry:- Heat a pan add 2 tbsp oil and 1/4 tsp cumin seeds and pinch of asafoetida. Place the okra in oil for cooking. Gently mix.
Cover the pan with a lid and cook the bhindi on low heat. Keep tossing the bhindi after every 2-3 minutes or so until it's tender and done. This will take around 15 minutes on low heat.
Now bhindi is ready. Serve it hot with hot chapati or plain paratha.
