Kurkuri Bhindi Ingredients

200 gms Okra/Bhindi tsp red chili powder tsp turmeric powder tsp amchur powder tsp chaat masala tsp garam masala powder 3 tbsp besan/gram flour salt or black salt oil for frying the bhindis

Instructions
1. Rinse the okra or bhindi in water for 3-4 times. Wipe them dry with a kitchen napkin. Slice the bhindi vertically into 4 pieces. If you have small sized bhindi, then slice into 2 pieces. Take all your sliced bhindi in a big thali or a big bowl. 2. Now sprinkle all the spice powders one by one on the sliced bhindi. 3. With a spoon or spatula, gently mix the spice powders with the bhindi. 4. Sprinkle the besan on the bhindi. 5. Again, gently mix the besan with the bhindi. The besan must evenly coat the bhindi. 6. Marinate the bhindi in this mixture for 25-30 minutes. You could also keep it for an hour. 7. In your kadai, heat up the oil. Add a batch of marinated bhindi and fry. Since I had 200 gms of bhindi, I fried 100 gms first and the next 100 gms later. So the frying was in two batches. Fry the bhindis till golden brown and crisp on a medium flame. Take care and keep on turning the okra so that they get fried evenly. If the oil becomes too hot, you could lower the flame and fry. 8. keep the fried bhindis on a crumpled kitchen tissue so that the extra oil gets drained. 9. Serve them directly as they are (the way I did) or if you want you could garnish bhindi with coriander leaves, julienned ginger or sliced green chilis. 10. If you like you could also sprinkle some lime juice on top of the crispy bhindi. 11. You could also sprinkle some kala namak or chaat masala on the crispy fried bhindi. 12. Enjoy the kurkuri bhindi plain or with rotis and a bowl of curd.