Stuffed bhindi, Punjabi style

This is my go-to recipe for bhindi, because it takes less time than most other versions, and tastes as good.

250 gms bhindi/ lady finger

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.

Method:

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.