Wash Bhindi and wrap them in a cotton cloth for 2 minutes to soak the water.
Cut off the both ends of Bhindi. Make vertical slit in each piece of bhindi.
Mix gram flour with red Chilli powder, coriander powder, garam masala, mango powder and a pinch of asafoetida.
Add salt as per the taste.
Fill the gram flour mix in the slits made in bhindi.
Heat mustard oil in a pan till it smokes out and let it be cool for a while else the spices will burn.
When oil is warm, add cumin seeds. Let cumin seeds splutter. Add fennel seeds and kalonji (onion seeds) and fry for a while.
Add ginger paste, turmeric powder, coriander powder, chopped green Chillies and red Chilli powder. Cook it for 1 minute on low flames.
Add stuffed bhindi and cook for 5 minutes on medium flames.
Cover the pan now and cook until the bhindi is done.
Rajasthani Bhindi is done. Serve it hot with paratha.