Wash the bhindi and wipe them dry. Cut the head of each bhindi and cut it into two halves lengthwise making 2 thin long pieces of each bhindi. Heat oil in a kadai and deep fry the bhindi in 2-3 batches, on medium heat. Do not overfry the bhindi, it should retain it's green colour. Drain on a paper napkin, keep aside.
Heat 3 tbsp oil and roast the peanuts, remove and keep aside.
Add ginger garlic paste to the remaining oil. Add curry patta and stir fry for a minute.
Add all the collected ingredients, stir till methi dana turns golden brown.
Add haldi, red chilli, dhaniya powder and salt. Stir for 30 seconds.
Add chopped tomatoes and stir for about 8-10 minutes or till oil separates.
At the time of serving, add the fried bhindi and peanuts to the tomato masala. Sprinkle ½ tsp salt, ¼ tsp garam masala, ¼ tsp amchoor. Stir gently on low flame till mixed well. Serve hot with chapatis or paratha.
