For the masala:

1. Heat 1 tsp oil and lightly roast peanuts, besan/gram flour, red chilly powder, cumin and coriander powder, hing, curry leaves, dry dessicated coconut, amchoor powder, turmeric powder, sugar, chopped cashew nuts for about 5 mins.
2. Remove from flame and allow to cool a bit, then add sugar and tamarind pulp or seedless tamarind pieces and grind to a smooth paste.
3. Slit the bhindi vertically and fill in with the ground masala.
4. Deep fry the stuffed bhindi and keep aside.
5. In a another pan, heat oil, saute the onions until golden brown and add coriander leaves and salt and some red chilli powder.
6. Cook for a while and finally add the fried ladysfinger/bhindi.

Image courtesy: Flickr/creativecommonsthebittenword.com