Bharwaan bhindi / Indian style Stuffed Okra

When I used to study in Chennai, erstwhile Madras at St.John's School, Mandaveli, I had a classmate, Renuka. Her family used to own the famous Bombay Sweet House in Luz. She used to bring Chappathy to school everyday and her accompaniment were usually a single vegetable dry dish. If it was Lady's Finger, I used to eat so much of her lunch that she would hardly have anything left. It is a sweet memory, but a sad one as I have not been able to recreate that dish even after 30 + years.

Today, i stumbled upon Sanjeev Kapoor's recipe of Bharwan bhindi and when I tried the same at home, the taste took me back several decades. Ofcourse, Renuka was Jain and there used to be no Onion in her tiffin-box; but I followed Sanjeev Kapoor's recipe.

Ingredients:
Lady's finger - 250 gms
Onion - 1 large
Green chilly - 1
Oil - 2 tbsp
Salt to taste
Chilly powder - 2 tbsp
Coriander powder - 1 tbsp
Turmeric powder - 1 tsp
Aamchoor powder / Dry mango powder - 1 tbsp

Method:
Wash and dry the lady's finger.
Cut into 2 inch pieces.
Mix all the powders together.
Slit (not split) the Lady's finger and place some of the mixed powder inside it.

Cut the onion length wise and slit the green chilly.

Heat the oil in a thick bottomed vessel.
Add the onion and green chilly. Fry until they turn transparent.

Add the stuffed lady's finger and give a stir. Cover and cook on low flame for 5 minutes.

Open lid and continue frying till the onion browns and lady's finger gets nearly crispy.

Serve hot with chappathy.