1. Snip off stems of okra.
2. Cut into half lengthwise.
3. Sprinkle a little salt and cornflour over them.
4. Toss, keep aside.
5. Heat oil, deepfry okra, till crisp and done.
6. Drain on absorbent paper to soak extra oil.

Just before serving:

1. Heat a little oil, add cumin/mustard seeds.
2. Allow to splutter, add asafetida, curry leaves, ginger.
3. Add onions, stirfry and cook till crisp and brown.
4. Add green chillies, fried bhindi, take off fire.
5. Add all other masala powders, salt, toss very well.
6. Serve hot and crisp with puries, rice or with warmed garlic bread.

Making time: 20 minutes
Makes: 3-4 servings
Shelflife: Best fresh