Wash the okra thoroughly under running water. Pat dry and keep aside.
Cut the okra into 1 ½ inch pieces. Now give a vertical slit in each of the pieces for the stuffing of the masala.
In a mixing bowl, take roasted peanut powder, red chilli powder, salt, turmeric, coriander powder, jeera powder, sambar powder, dry mango powder and mix well. Keep aside.
Take half of the above mixture in a bowl, and add 1 tbsp of water or as needed so as to make a thick paste.
Stuff this paste into these okra pieces and keep aside.
In a thick bottomed pan, heat oil.
Once the oil is hot, place all these stuffed okra in the pan evenly. Sprinkle some salt over the okra so as to adjust the seasoning.
Cook on medium-low heat till the bhindi is cooked.
Flip the bhindi pieces after 10 mins.
Cook for another 10 mins with the lid closed.
Now open the lid, sprinkle the leftover masala mixture on the top and gently toss so that all the pieces are covered with the bharwan masala.
Cook for another 5 minutes.
Turn off the flame and garnish with roasted cashews and sesame seeds.