Wash a bunch of Bhindi thoroughly. Give it time to dry. If needed you can also use a clean cloth to wipe the water. Remove the upper top and lower tip of the Bhindi. Use a knife to make a vertical cut I.e. make a slit across the Bhindi in its entire length and now keep these slit Bhindi aside.

Make Masala for purpose of filling the bhindi by adding Garam Masala, Salt, Haldi (Turmeric Powder), Dhaniya (Coriander) Powder, Saunf (Fennel Seeds), Jeera (Cumin seeds). Optionally dry mango Powder can be added to make it more tangy.

Add 1 tablespoon of cooking oil in the Masala mixture to lubricate it and mix it well. You can also add dry roasted Besan (Gram Flour) in the Masala mixture.

Next fill Masala in Bhindis through the slit. Put 1 tablespoon of oil in a frying pan or kadhai and add the stuffed bhindi to it. After gentle stirring cover the pan with a lid and after 2 minutes open the pan to stir/turn the Bhindi. This should be done delicately so that Bhindis remain intact and at the same time are not over burnt.

Reduce flame or heat to low. Watch at interval of 1-2 minutes until Bhindi appears to become tender and turns dark green in color. Take caution that Bhindis do not stock together or burn.

Transfer Bharwa Bhindi to a serving bowl.