Wash the bhindi and wipe them dry with a clean kitchen towel.
Remove the cap and the thin bottom part.
Make a slit in the bhindi lengthwise.
Mix all the dry masalas in a bowl.
Add 1 tbsp mustard oil in the masala and mix well.
Stuff the dry masala mixture in the slit made in bhindi.
Stuff all the bhindies in the same manner.
Heat the remaining oil in a heavy bottom shallow pan.
When the oil is hot, add the stuffed bhindies and arrange them in a single layer
Keep turning the bhindi after every 2-3 minutes until they are done.
Keep the heat to low and let bhindi cook on very low heat for 15-20 minutes.
Drizzle lemon juice on top.
Serve hot with parathas or Dal and Roti.
Make sure to wipe the bhindi well before stuffing it otherwise the dish will become soggy.Use a big shallow pan to layer the bhindi and always layer them in a single layer. You can even use a dosa tawa to make stuffed bhindi.Cook the bhindi open. Do not cover the pan.Turn the bhindi after every 2-3 minutes until they are done. It will take approx 15 20 minutes for the bhddni to get cooked properly.Cook the bhindi on low heat.