Wash 250 grams of ladyfingers (bhindi) and pat them dry. Make a slit lengthwise on each ladyfinger without cutting it into two pieces.
In a bowl, prepare the stuffing by mixing 2 tablespoons of gram flour (besan), 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of garam masala, 1/2 teaspoon of amchur (dry mango powder), and salt to taste.
Stuff the prepared masala mixture into the slits of each ladyfinger.
Heat 2 tablespoons of oil in a pan over medium heat. Add 1/2 teaspoon of cumin seeds and let them crackle.
Add the stuffed ladyfingers to the pan and cook for 2-3 minutes.
Cover the pan and cook on low heat for 10-12 minutes, stirring occasionally to ensure even cooking.
Remove the lid and cook for another 5-7 minutes until the ladyfingers are cooked through and slightly crispy.
Garnish with chopped coriander leaves and serve hot with roti or paratha.