Wash the bhindi well. Then wipe it dry using kitchen towel or paper napkin.
If you have time then wash ahead of time and let it air dry in colander for 1-2 hour.
Now slice the okra vertically into thin slices. I have made 4 slices from one okra.
Take the sliced bhindi into the colander and shake it lightly over the sink or garbage bin. So the most of the seeds will get removed.
Take that into a plate. Sprinkle besan, salt and rest of the spices.
Mix it using you hand and make sure that all the slices are coated with this.
Let it sit or marinate for 10-15 minutes.
Making kurkuri bhindi recipe:
Heat the oil in a pan on medium heat. Always use less oil to fry this bhindi. Because after frying you will have messy oil with all the masala. So I recommend to use small pan with about an inch of oil.
Once oil is hot, take few okra slices, shake it lightly and then add into the hot oil.
Keep moving once in a while for even browning. Fry till they are golden brown and crispy.
Once fried, remove it using slotted spatula.
Transfer them to a paper towel lined plate. Add the next batch to the hot oil.