Let it air dry completely, it may take several hours. (if you have planned ahead go for this route). If in rush then wipe it dry using a towel.
Before start chopping, make sure to have your knife, chopping board and okra are completely dry (free of moisture) to keep the sliminess to a minimum.
Cut and discard the head and tail part of the okra. Then cut into half vertically. If the okra is too long then you can cut it into two parts from the center. Keep wiping the knife with a paper towel at intervals or as soon as it becomes sticky.
Making Bhindi Masala:
Take all the spice powders on a plate. Mix it well.
Add this spice mix to the sliced bhindi and toss well so all the spices are coated well to okra pieces.
Heat the oil in a pan or kadai on medium heat. Once hot add spices coated okra and salt. Toss or mix so oil is coated well but do not overmix otherwise okra may get slimy.
Cover the pan with a lid and cook until they are soft and tender.
Do stir in between (every 5 minutes) to make sure that okra is not sticking to the pan. Once cooked, they get shrink and become darker in color.
Okra Buying Tips: When you buy okra keep in mind that they should be long, fresh-looking and dark green in color. Don’t buy those who have blemishes, cut or leaked internal juice. Try to buy those who have fewer seeds in them. I prefer desi okra which is easily available in Indian grocery stores.Avoid sliminess of okra: (1) Okra should be dry before you chop them. (2) While chopping keep cleaning the knife as soon as it gets sticky. (3) While cooking okra stir only 2 or 3 times only. If you stir too many times, it gets more slimy. (4) Make sure the water that is collected under the lid doesn’t go into the pan when you open the lid. Water makes the okra slimy.Making roasted cumin powder at home: dry roast the cumin seeds on medium-low heat in a wide pan. When you get a nice aroma of roasted cumin seeds and you notice the color change, remove it to a plate and let them cool down completely. Then make a powder into your spice grinder or mortar pestle.Careful while adding salt in bhindi masala, as store-bought chaat masala has already salt added in it.