Rinse the okra (bhindi) with water and dry it completely. Remove the top & bottom ends and slit each okra lengthwise into four thin pieces.
500 gm Bhindi (Okra)
Add turmeric powder (haldi), red chilli powder, garam masala, coriander powder (dhania), amchur (dry mango powder), chaat masala, salt and heeng (asafoetida).
1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Red Chilli Powder, 2 Teaspoons Coriander Powder, 1 Teaspoon Garam Masala, 1 Teaspoon Amchur (Dry Mango Powder), 1 Teaspoon Chaat Masala, 1 Teaspoon Salt, 1/8 Teaspoon Asafoetida (Heeng)
Also add besan (chickpea flour) and rice flour to the Bhindi. The rice flour gives it more crispiness.
1/2 Cup Besan (Gram Flour), 2 Tablespoons Rice Flour
Mix all the ingredients to completely coat the bhindi with besan and all the spices.
Heat some oil in a pan and fry the bhindi in batches. Take only a small number of bhindi in each batch and keep adding more oil as needed. Fry the okra till it's crispy.
Kurkuri Bhindi is ready. You can sprinkle some chaat masala on top if you want. Enjoy it hot either plain, or along with any Indian bread and dal or raita.