Choose okra or bhindi that are young and tender. Wash them well under running water.

Drain them to a colander. Wipe off with a clean kitchen cloth or tissues.

Cut off both the ends and discard. Chop them to half inch pieces. Set aside.

Pour oil in a pan. When the oil turns hot, add half teaspoon cumin and allow them to splutter.

Then add chopped bhindi and 1 slit green chili.

Begin to saute them in oil on a medium heat. Stirring as often as needed. Over stirring can make them more slimy.

You can skip this step and just use garam masala. While the bhindi gets fried, in a different pan dry roast peanuts and garlic on a medium flame until deep golden and aromatic. Then add coconut and sesame (both optional). Lastly add in jeera. Saute just for a minute. When the sesame seeds begin to splutter turn off the stove. Cool completely. Make a coarse powder.

When the bhindi shrinks and is no more slimy or sticky, then add salt and turmeric.

Fry until bhindi is done to your liking. I usually take off the bhindi when it is no more slimy.

Pour 1 tsp oil to the center of the pan, add chili powder to the oil.

Mix well and saute the bhindi for another 2 mins until the raw smell of the chili goes away.

Now add the powdered peanuts and mix well.

Serve bhindi fry with rice or roti as a side.