• Rinse the okra under cold running water for 1 to 2 minutes
• Cut off the stalks and cut the okra vertically into 4 parts.
• Transfer the okra to a large bowl and sprinkle all of the powdered spices listed above.
• Add the Besan and mix well to coat the okra evenly.
• Transfer the coated okra to a plate and let it marinate for about 30 minutes.

• In a wide bottomed pot over a medium flame, heat 20 ml oil. 
• Add a batch of marinated okra and fry. You can fry in three to four batches depending on the size of your pot. Add more oil if required while frying the okra.
• Fry the okra till golden brown and crispy, on a medium flame. 
• Keep turning the okra so that they get fried evenly. Once fried, transfer the fried okra to a plate lined with a paper towel to drain the excess oil.
• Repeat the frying procedure for all pieces of okra.

| For a healthier version of the Kurkuri Bhindi, bake the marinated okra in a 300°C oven for 5 to 6 minutes. 

Chaat Masala is a lip-smacking spice mix that can be found at any Indian general store. Try Chaat Masala on fried foods such as french fries or potato wedges.