Wash and dry the bhindi or wipe with a wet cloth. Cut both the ends and cut into two inch long pieces. Slit the pieces horizontally without cutting them into two.
Heat the oil in a kadai and add the cumin seeds. When they change colour, add the onions and saute till light golden. Add the green chillies and saute for half a minute.
Add the bhindi and sprinkle the red chilli, coriander and turmeric powders. Mix well. Cook covered over low heat stirring occasionally.
Add the salt and amchur. When the bhindi is almost cooked, increase the heat and cook for two minutes.
You may use tiny onions for this recipe. Peel and make deep cross cuts in onions and stuff with a mixture of turmeric powder, coriander powder, red chilli powder, salt and amchur. Use same stuffing for bhindi and cook covered, with a little oil and green chillies.