Wash okra, trim the edges and cut them into thin long pieces. If you have ready-made store bought roasted peanuts, just crush them coarsely (using mixie or keep between newspaper and crush with a hammer) and keep aside. If using raw peanuts then, spread them in a microwave safe plate and microwave for 1 minute (full power), then again give another 30 seconds. Let them cool completely and then crush them.

Heat oil in a large frying pan, splutter mustard, cumin seeds, split black gram and curry leaves. Sprinkle asafoetida and add the onions and garlic. Fry for few seconds and add the cut okra pieces and keep frying over medium high flame. Initially the okra will look sticky and mushy... but as you keep sauteing over medium high flame for about 15 minutes, it will turn dry and separate. At this stage add turmeric powder, red chili powder, coriander powder and salt. Again keep frying for another 10 minutes over low flame, you may see the sides getting little darker with brown spots. Now add the crushed peanut powder and switch off. Serve hot as a side for any rice item.