To make Moongphali Bhindi Sabzi Recipe, first wash and pat dry bhindi and cut the bhindi into rounds

Heat oil in a heavy-bottomed pan over medium heat. add the ajwain and curry leaves and saute for a few seconds. 

Stir in the chopped bhindi and sprinkle a little salt. Cover the pan with the lid slightly ajar and cook the bhindi until it is soft and almost cooked. 

Keep stirring in between to ensure the bhindi gets cooked evenly. Keeping the lid ajar will prevent excess moisture to get trapped and also prevent the bhindi from getting soggy. 

Once the bhindi is cooked, add the turmeric powder, red chilli powder, coriander powder, amchur powder and roasted crushed peanuts. Give it a stir and allow the Moongphali Bhindi Sabzi to simmer for another 3 to 4 minutes and turn off the heat.

Check the salt and spices and adjust to suit your taste.

Transfer the Moongphali Bhindi Sabzi to a serving bowl and serve hot.

Serve Moongphali Bhindi Sabzi along with Punjabi Kadhi Pakora or Kerala Olan and serve it along with hot steamed rice or even millet phulka.