- Okra/ladyfinger: 200 gms
- Coriander powder: 1 tsp
- Cumin powder:1 tsp
- Chat masala: 1 tsp
- Red Chilli powder: 1 tsp
- Green chilli & Ginger paste(optional): 1 tsp
- Rice flour: 1 tbsp
- Gram flour/Besan: 1 tbsp
- Salt: as pertaste
- Lemon Juice: 1 tsp
- Oil: to fry
Cut the ladyfinger into thin juliens by removing the seeds.
Add all the other spices and mix well. donot add water. let the mixture be dry however the lemon juice will help the spices to stick to the ladyfinger.
Heat a kadhai and add oil. Oil should be hot before adding bhindi orelse the bhindi may turn sticky. Also add oil less or enough for bhindi to fry as the spices would stay behind in th oil and it will be messy or need to strain or throw away.Add small quantity to hot oil and fry till crisp.
Drain the oil from bhindi and keep on kitchen oil. you can store the bhindi in airtight container for 3-4 days.