Slit the bhindi length wise making a pocket to stuff the masala.

In a small bowl, add all the masalas and mix well.

Carefully fill the bhindi with the masala, generously.

If a little masala is left, it is good :)

Once they are all done, heat oil in a pan and add the jeera.

Once it browns a little, reduce the heat to low-medium.

Add the bhindi one at a time and lay them properly in the pan.

Let them cook on one side for a few min.

Toss them gently and let the other side cook.

Sprinkle the extra masala on top and mix with a light hand.

The bhindi shall be done once it changes color to dark green.

Serve with roti/bhakri/paratha.