Wash and pat dry bhindi and make slits. Check that no worms are found in them.
Take the achari masala and fill in the slits and keep these stuffed bhindi aside.
Heat oil. Add tadka of cumin seeds, turmeric, red chilli powder and coriander powder. Lower the flame and slowly slide the stuffed bhindi in the oil and sprinkle salt.
Toss them slowly. Cook on low flame covering lid. If possible use a deep plate as lid and put some water in it. This will not burn the bhindi.
After 5 minutes check them. If they have become tender and soft with oil leaving sides, then switch off the flame
Delicious and spicy Bhindi Achari Masala is ready to be served with hot roti/poori/rice.
