Stuffed Okra or Bharvan Bhindi

I am having fun like never before. Decorating and setting up one's house is such a pleasure. Its more fun when you do it during summer as you can throw in ample of  plants. I hate decorative plastic plants; spoils the entire look. I have been living in a suitcase all my life and every two years is an all new house, a new theme and a new place to venture. Thanks to my dad for being a first class officer in Air Force, it is because of him that we traveled so much. Missing my mom now as she is equally enthusiastic about setting up a new house. She would be a great company to have for hopping decor shops.
Made this yesterday with the all-clad pan that Joanne sent me. Thanks so much Joanne, you really made my day sweets. If you hate the slimy okra, this is the dish for you. It is crisp and spicy!

Ingredients:-

Stuffing :-
One tsp of amchur
One tbl spn of jeera powder
One tbl spn of garam masala
One tbl spn of coriander powder
One tbl spn of red chilli powder
1/2 t spn of salt 
One tbl spn of besan/gram flour
****
10-12 small sized okra/bhindi
1 small sized onion sliced thin
1 tbl spn of lime juice 
2-3 tbl spns of olive oil
1 tsp of ajwain/carom seeds
1 tsp of sesame seeds
pinch of sugar
salt to taste

Method:-
Mix all of these in a bowl.
Cut the head of all the okara/bhindi/lady's finger and slit them halfway through to be able to stuff the masala in it.
Heat 1 tbl spns of oil in a nonstick pan at medium heat. Add the ajwain and sesame seeds.
Arrange stuffed bhindis on the pan keeping the stuffed part upwards.Add one tbl spn of oil on all the okras and sprinkle little water.Cover it and let it cook. (Note:- Oil is added to fry slightly the okras and water is added to steam them until cooked)
All the okras should be in one layer. So make sure the pan is wide enough.
At small intervals of 3-4 mins continue sprinkling water and flip the okras so it is cooked on other sides as well.
Repeat the process three four times. (Note:- Make sure water is not added in excess to avoid running out the mixture)
When you notice the okras are evenly cooked, squeeze a little bit of lemon juice (as per taste) and some salt. Allow it to fry without the lid for 5 mins & saute well .
In a different pan heat 1 tsp of oil and fry the sliced onions to light pink with salt, pinch of sugar and 1 tsp of left over stuffing masala.
Dress the okra with onions and serve hot.