1 medium onion
1 tsp dhania powder
1 tsp red chill powder
1 tsp haldi powder
1 tsp amchur powder
Salt to taste
2 tbsp cooking oil.
Wash the bhindi well, and pat dry. Chop off the tips and slit lenthwise
Mix the dry masala (and salt), and stuff into the slit bhindis- finish all the masala
Cut the onions into long slices
Heat the oil, add onions and saute till they turn transparent
Add stuffed bindis, mix well, and cook on a low flame till done.
Serve with dal and rotis.