For Lady's Fingers:

1. Wash and dry the lady's finger thoroughly.
2. Leave the stems on and cut a 1½-inch slit in the bottom of each bhendi. Stuff each.

For Cooking:

1. When all the bhendis are stuffed, heat oil in a medium-sized wok.
2. Pop the asafetida and turmeric in and stir. Add the bhendi to the wok and sauté gently.
3. When the lady's fingers are evenly coated with oil and spice, put the remaining filling over them and cover.
4. Cook on a slow flame, stirring occasionally, for about 15 minutes till the bhendis are tender.