Slit bhindi on either corner in opposite directions enough to fill in the masala. About half distance towards the center of the bhindi will be good enough.

Dry roast Red chili, Chana Dal and coriander seeds with little or no oil. Grind it into a coarse powder along with salt.

Stuff the masala on either side of bhindi and saute it in oil for close to 15-20 mins or until bhindi is cooked and the masala has turned brownish black.