Wash the bhindi and pat dry them in towel and leave them for 1 hour.
After 1 hour, cut them into circular discs or rings of 5-7 mm thickness.
In a bowl mix together salt, garm masala powder, turmeric powder, gram flour, chilly powder, coriander powder and cumin powder.
To it, add bhindi, 1/4th bunch of pat dried coriander leaves and toss well.
Heat oil in a pan.
Splutter mustard seeds followed by black gram, Bengal gram, cumin seeds, roasted peanuts & cashews, curry leaves and coriander leaves one by one.
Fry them covered for 1 - 2 mins on a medium flame.
:- Take care not to burn the seasoning.
Add julienned onion and saute for 3 - 4 mins.
Change the flame to high and add the bhindi tossed with all powders and coriander leaves to the above and toss it well and saute for 2 mins without lid.
Close the lid , turn the stove to medium and cook covered for 6 - 7 mins.
:- In between keep tossing or shaking so that the bhindi is not burnt.
Open the lid and cook on medium flame until the bhindi turns crispy.
:- This takes another 10 - 14 mins.
Finally garnish with cilantro leaves and curry leaves and switch off the stove and keep covered for 10 more minutes so that the flavours of cilantro and curry leaves is absorbed by the bhindi.
:- U can add grated coconut if u wish.
:- Never over toss the bhindi. It will turn soggy.
:- U can adjust spicyness according to ur taste.
:- U can also alternately deep fry the bhindi and then do the seasoning and add masala and grated coconut.