Wash the bhindi and pat dry them in towel and leave them for 1 hour.
After 1 hour, cut them into rounds or rings of 5-7mm 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.
Deep fry these in oil and place them on paper towel so that excess oil is absorbed.
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.
Add the grated carrot and saute for 5 more mins.
Add the deep fried bhindi to this and cook covered medium flame for 3 - 4 mins.
Add the prepared masala powder and stir well so that it is coated well.
Finally switch off the stove and garnish with coriander and curry leaves and leave the curry covered for 5 more mins.
:- Never over toss the bhindi. It will turn soggy.
:- You can adjust spicyness according to ur taste.
:- U can also alternately fry these bhindis in 2 - 3 tbsp of oil and then add to the seasoned and fried onion-carrot mixture and garnish with masala and grated coconut.