Wash the okra and pat dry with a dry kitchen towel. You don’t want extra moisture on the okra, to prevent it from getting slimy.

Cut off the tip and the bottom of the okra and gently slice through the centre, lengthwise to create a slit to stuff the spiced mixture.

In a separate bowl, mix together the ground spices (fennel, turmeric, red chilli powder, coriander, amchur, garam masala), salt, and minced garlic.

Mix them well, using your fingers if necessary.

Now take each okra and with the help of a mini-spoon, fill the okras individually with the spice mix.

Now take a shallow large pan (cast iron, if possible) and heat 2 tbsp mustard oil in it.

On a medium to low flame, add cumin seeds to this and let it sizzle, once it starts changing colour, add asafoetida/hing to this and let it sizzle for a few seconds.

Then add the okra one by one, placing each of them next to the other, not overcrowding the pan so that each okra touches the bottom of the pan.

Cook on low-med flame for 2-4 minutes, lightly stirring.

Cover with a lid and cook for 4-5 minutes, stirring occasionally.

Uncover and cook on a medium flame for a few more minutes, until the colour changes dark green and you start to have slightly charred spots on the bhindi.

Remove from the flame and serve hot with roti and daal.