Wash and clean the bhindi and keep aside for drying. Once dry, chop the top of the bhindi and make a slit in the centre and add a little bit of stuffing in it. Do that for all the bhindis and keep aside. Keep a little masala extra for the onions.

Put oil in a microwave proof dish (when you are cooking always try and use glass, plastic is okay for reheating for a while, but never cook in it) add the caraway seeds to it and microwave on medium flame for about 2 minutes till the seeds brown slightly.

Add the onions and microwave on high for about 3 mins.

At this stage, add bhindi to it, stir a little, sprinkle some water on the top and microwave on high for 5 mins. See how lovely the bhindi looks at this point.

Add the little masala kept aside for onions to the mixture above and microwave on high for another 4 mins.

At this stage, add the tomatoes and microwave for just one minute or so. I like my tomatoes slightly fresher and undone in the bhindi if you don't like that please add it at the above stage or you can skip it all together. Most people don't put tomatoes in bhindi but I love them!

And serve hot with hot hot phulkas