Melt ghee in a frying pan over medium heat.
Add 1 teaspoon red chili, 1/2 teaspoon black pepper, 1/2 teaspoon turmeric, and 1 teaspoon coriander (dhaniya) powder to the pan.
Add 2-3 diced onions to the pan and fry until brown.
Mix in 2-3 diced tomatoes to the pan.
Drizzle 2-3 teaspoons of lemon juice over the mixture.
Add 1/2 teaspoon of salt to the mixture.
Slit 40 okras (ladyfingers) lengthwise, creating a pocket for stuffing.
Stuff each okra with the prepared mixture.
Fry the stuffed okras in ghee until cooked through.
Serve the Stuffed Bhindi with fresh Indian flatbread.