Wash and dry the bhindi properly. Then cut off the upper and lower parts of the bhindi. Hold the knife at a slant and cut the bhindi into pieces (refer to the video).

Now, in a pan, add 3 tbsp of peanuts and roast them on a low flame. Remove their outer skin.

Then, in a mixer jar, add 3 tbsp of roasted peanuts, 3 tbsp of white sesame seeds, 3 tbsp of dry coconut, some curry leaves, 2 chopped green chillies, 1-inch piece of ginger, 4 garlic cloves, 1 tsp of cumin seeds, 1 tsp of fennel seeds, ½ tsp of turmeric powder, salt to taste, 2 tbsp of coriander powder, 1 tbsp of Kashmiri red chilli powder, 1 tbsp of kitchen king masala, 1 tsp of dry mango powder, and 1 tbsp of jaggery. Pulse grind the mixture to make a coarse masala. Keep it aside.

Then, in a pan, add some oil and heat it. Fry the bhindi pieces in batches on a medium-high flame until they become crispy. Transfer them to a bowl and repeat the process for the remaining bhindi.

Now, in a kadai, add 4 tbsp of oil. Add 1 tsp of cumin seeds and a pinch of hing. Sauté it.

Add the prepared masala and sauté until oil releases from the sides.

Then add the fried bhindi and mix well with the masala.

Cook the sabzi for 2 minutes so the flavors are absorbed. Do not cover the sabzi.

Garnish with coriander leaves and serve masala bhindi fry with roti or poori.