Run a knife into each okra from the pointed tip almost to the stemmed end & dust them with salt & turmeric and set aside.
Lightly roast peanuts, coconut & 1/2 the finely chopped onion and put these along with the chillies, cumin powder, pepper corns, turmeric powder, sugar, coriander powder & 1/2 tsp salt into the grinder.
Coarsely grind (not a very smooth paste), pulsating only, till almost evenly coarse.
Taste & add more salt if required.
Heat 4 tbsp oil in a non-stick kadai/ sauce pan, fry tomatoes till soft & then add this masala/mixture & fry well for 5-6 minutes.
Remove half of this mixture & stuff the okras with it.
In the pan with the remaining masala, add 1/2 cup (or 1-2 cups if you want more gravy) water, stir well & immerse the okras in it.
Simmer covered for 5 minutes or till okras are cooked.