Wash all the bhindi properly. Pat dry, make sure no water is left on the bhindi.
Wrap it in towel to soak all the moisture from bhindi. You can also spread the bhindi in a wide plate under the fan.
Snip head and tail and slice the bhindi vertically into thin strips.
First cut into half and then again into half and take out the seeds of it as much as you can.
Now transfer the slit bhindi into a big mixing bowl, add all above mentioned dry spices except salt, chaat masala and lemon juice and mix it well.
Make sure all the spices are well coated to the bhindi and keep it aside for minimum few minutes.
Heat oil in a pan. The oil should be smoking hot, as if it the heat is less, then the bhindi will not turn crispy but soggy.
Just before frying add salt and lemon juice to bhindi.
Now shallow fry the bhindi into the oil by spreading it uniformly in the frying pan.
Fry them in small batches on high to medium flame till the bhindi turn crispy.
Kurkuri Bhindi is ready ❤❤ sprinkle some chaat masala and enjoy.