Crispy Besan Bhindi (Okra with Gram Flour)

1.Wash the okra thoroughly and pat them completely dry with a kitchen towel. This is crucial to prevent sliminess. Trim the top and tail ends of each okra.

2.Cut the okra into 1-inch pieces. For larger okra, you can slice them lengthwise first, then cut into pieces.

3.In a large bowl, combine the besan, rice flour (if using), red chili powder, turmeric powder, coriander powder, cumin powder, asafoetida, amchur, and salt. Mix well.

4.Add the cut okra to the bowl with the spice and flour mixture. Sprinkle the lemon juice over the okra.

5.Toss everything together gently but thoroughly, ensuring each piece of okra is evenly coated with the besan mixture. You can use your hands for this, making sure to separate any pieces that stick together.

6.Heat the cooking oil in a large, wide non-stick pan or kadai over medium heat. Once the oil is hot, add the coated okra in a single layer. Do not overcrowd the pan; cook in batches if necessary.

7.Cook the okra, stirring occasionally, for 15-20 minutes, or until it is tender, crispy, and golden brown. The besan coating should be well cooked and crunchy.

8.Taste and adjust seasoning if needed. Serve hot as a side dish with Indian bread or rice, or as a snack.