Wash the bhindi and pat dry. Cut them vertically into thin strips. If the bhindi are big in size, divide them into two.
Add salt, turmeric powder, asafoetida, chilly powder, coriander powder, cumin powder, pepper powder, chat masala and coriander leaves to it. Mix it well.
Sprinkle gram flour to it and mix. Allow the mixture to marinate for 15-20 minutes
Heat oil in a frying pan. Add a few pieces of the marinated pieces.
Deep fry on medium heat. Turn it to the other side with a ladle. It should be crisp and light brown in colour.
Remove it on a tissue paper. Repeat for the rest of the mixture.
Serve with rice as an accompaniment.
