heat a pan and add 1/4 cup peanuts. on a low flame, roast the peanuts till they are crunchy and golden. keep aside and allow them to cool. rinse 20 to 22 medium sized bhendi (okra or bhindi) in running water for a couple of times. then dry them with a clean kitchen towel or dry them naturally by spreading them in a plate. slice off the crown and base tip of the bhendi. with a knife give a slit on one side. make slits on all the okra and keep aside. preparing stuffing for bharli bhendi: in a grinder jar, add the roasted peanuts along with 1 green chili, 2 to 3 garlic, and 1/4 cup chopped coriander leaves. without adding water coarsely grind and keep this mixture aside. in a plate or mixing bowl, take the ground mixture along with 1/4 cup tightly packed grated coconut, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 2 tsp goda masala or 1/2 tsp garam masala powder, 1/2 tsp lime or lemon juice and 1/2 tsp sugar or salt as per taste. mix the stuffing mixture very well. now stuff this mixture in each bhindi very well. sauteing and making bharli bhendi: heat 3 tbsp oil and crackle 1/2 tsp mustard seeds first. use a shallow frying pan. lower the flame and then add 1/4 tsp turmeric powder and a pinch of asafoetida. stir very well and then add the stuffed okra. stir the okra well. now cover the pan tightly with a lid and cook the bhindi. do check in between and if the mixture looks dry or getting too browned, then sprinkle some water (about 1 to 2 tbsp water). stir, cover and continue to cook. when the okra is half done, add the remaining ground stuffing masala. stir. sprinkle some water if required. cover and cook. it takes about 15 to 18 minutes for the bhindi to cook on a low flame. this is a dry bhindi sabzi when cooked. so there should be no water in the bhindi. garnish with chopped coriander leaves and serve bharli bhendi with chapatis or a side dish with dal-rice or varan-bhat.