Mix the Spices: In a small bowl, combine the crushed coriander, cumin, fennel, black pepper, garam masala, cayenne, asafetida, turmeric, ground almonds, and amchoor. If you are using lemon juice instead of amchoor, add it now along with 2 tsp (10ml) of ghee or oil.
Stuff the Pods: Using a small teaspoon or butter knife, gently ease approximately 0. 25 tsp (1ml) of the spice blend into the slit of each okra pod. Press the edges of the slit closed to seal the spices inside.
Heat the Pan: Place a heavy-bottomed 12-inch (30cm) frying pan over moderately high heat and add the remaining ghee or sunflower oil. Wait until the oil is hot but not smoking before proceeding.
Initial Searing: Arrange the Bhara Bhindi (Stuffed Okra) pods in a single layer in the pan.
Cover with a lid, reduce the heat to moderate, and let them steam-fry for 5 minutes.
Achieve the Crisp Texture: Remove the lid and gently turn the okra with a spatula.
Fry for an additional 20–25 minutes, turning frequently, until the pods are tender, golden brown, and notably crisp on the outside.
Final Seasoning: Transfer the cooked pods to paper towels to drain any excess oil.
Sprinkle with the 0. 5 tbsp (7ml) of salt while hot, toss gently, and serve immediately for the best flavor profile.
Do Not Overcrowd: Use a wide, heavy-bottomed pan. If the okra pods are piled on top of each other, they will steam rather than fry, resulting in a soft texture instead of the desired golden-brown crispness.
