Cut the head and tip of the bhindi and slit it lenghtwise, making insertion to fill the masala. If bhindis are too long make them even sized. Set aside.
For the masala, grind the peanuts coarsely, and add all the dry masala to it (corriander powder, turmeric powder, chilli poweder, chaat msala, garam masala and salt). Mix proprely to coat the paenut powder well.
fill in this mixture into the bhindis.
For the tampering, heat the mustard oil in a pan or wok till it smokes, and then allow it to cool slightly.
Once slightly cooled, add hing, jeera and mustard seeds to the oil.
When mustard seeds start to crackle, add the bhindis, and mix well so that the oil coats all bhindis.
add more salt if required.
Cover and cook for 4-5 mins on low flame. After 5 mins stir the ingredients without breaking the bhindis.
cook for another 5-7 mins till bhindis are done, this time without covering the pan.
Once the bhindis are cooked add amchur powder mix and serve.