Punjabi style Sunheri Bhindi ( Okra / Bhindi sliced and deep fried )

500 g bhindi ( lady fingers )
Salt to taste ( or 1 teaspoon )
Juice of two lemons
1 teaspoon chilli powder
1 teaspoon turmeric powder
2 teaspoon chaat masala
1 teaspoon ajwain
1 teaspoon amchur powder ( dry mango powder )
30 g ginger- garlic paste
50 g gram flour ( besan )
2 teaspoon rice flour
Oil for frying ( approximately 250 ml )
10 g ginger , julienned ( optional )
5 green chillies , sliced ( optional )

Wash, clean bhindi and wipe each bhindi with a soft kitchen towel.

Snip off both the ends of the bhindi and slit lengthwise.

Spread the bhindi in a flat dish and sprinkle evenly with salt, lemon juice , chilli powder , turmeric powder, chaat masala , ajwain , amchur powder and ginger- garlic paste. Mix gently to coat the bhindi evenly.

Sprinkle gram flour and rice flour over the bhindi and mix it to coat the bhindi evenly. Divide into four portions.

Heat oil in a kadai until it is smoking.

Add one portion of the coated bhindi slices, gently separating them with a fork , so they do not stick to each other.

Fry till crisp and brown. Similarly fry the remaining bhindi.

Garnish with ginger juliennes and green chillies and serve immediately with tomato sauce or green chutney or as a side dish with Rotis / Rice.