Clean and wipe the Bindi dry. Trim the crown and tips. Make a deep slit in the middle. Chop Onions as julienne. Keep aside.

If you have the Anardana seeds, then slightly dry roast and make a fine powder. Fine powder may not be possible. But not real coarse. Store in air tight container.

In a bowl, take all the masalas and mix well with oil. Take this and stuff into the Bindi.

Heat a pan or kadai with oil. Sauté the onions till they are light brown in colour. Add the stuffed Bindi and add another tsp of oil if required. Cover with lid and simmer for 5 mins or till the bindi is cooked. Best would be to select tender ones as they will get cooked faster. Also I chopped the bindi into two after adding to the pan. This had them getting cooked very fast.