Make the Spice powder: Dry roast cumin seeds, coriander seeds, dry red chilies until fragrant. Add dry grated coconut and roast until lightly browned. Cool and grind along with the roasted peanuts until a coarse powder forms.
Prep Okra: Heat 1tbsp oil in a pan, add the okra/ bhindi and saute till tender, about 12~15 minutes. Remove from the pan and wait till cool enough to handle.
Make a slit in the center of each okra making sure not to cut all the way through. Stuff with spice powder and set them aside.
Make Tomato gravy: Heat the remaining 1tbsp oil in a pan, add onion, green chilies, ginger+garlic paste and cook till the onions are lightly golden, about 5 minutes.
Next add the tomato puree, turmeric, salt and red chili powder; cover and simmer for 6~8 minutes or until oil starts to separate around the edges.
To Serve: Take the gravy in a serving bowl, add the stuffed okra and serve.