Toast peanuts in a 350°F oven for 5 minutes or on the stovetop.

Grind the toasted peanuts into a powder using a coffee grinder or food processor.

Trim the okra by cutting off the stems and pointed ends.

Wipe the okra with a moist paper towel and let them air-dry for 30 minutes.

Make a deep lengthwise cut in each okra, without cutting all the way through.

Heat vegetable oil in a cast iron or thick-bottomed pan over medium heat for 4-5 minutes.

Add mustard seeds and cumin seeds and wait until they finish popping.

Add turmeric powder and okra to the pan.

Stir well to coat the okra in the turmeric oil.

Continue to stir for 15-20 minutes, until the okra are nicely browned.

In a small bowl, combine peanut powder, grated coconut, sesame seeds, salt, coriander powder, red chili powder, and cumin powder.

Add the spice mixture to the okra and mix well.

Turn the heat down to low and cook for another 45 minutes.

Add lime juice and mix well.

Turn off the heat.

Garnish with chopped cilantro and serve.