1. Wash, wipe and remove the tops and tips of okra.
2. Make a lengthwise incision in each. Keep aside.
3. Mix all the dry ingredients together.
4. Stuff each bhindi with this masala, in the slit.
5. Heat oil in a non-stick pan.
6. Add cumin seeds, allow to splutter
7. Add bhindi and green chillies
8. Allow to cook, putting water on the lid
9. When bhindi is tender and cooked, remove from fire
10. Serve with parathas or puris.

Making time: 20 minutes
Makes: 2 servings
Shelflife: 1 day