Saute besan/gramflour well over low flame till it leaves a nice aroma. Transfer it to a plate and keep it aside
Wash and pat dry okra nicely. Cut both the ends of okra. Make slits on the bhindi or okra without breaking them.
Heat 1 tbsp of oil in a pan, add okra/ bhindi. Saute till it becomes crispy. Transfer it to another plate and keep aside.
In the same pan, add remaining oil. Add cumin seeds and let it splutter, add hing / asafoetida powder, and saute for a second.
Add turmeric powder, red chili powder, coriander powder, ginger and saute well in medium flame.
Add besan / gram flour and saute well. Saute well over low flame till the raw smell if any left goes off.
Add the fried bhindi to the mixture, add salt, amchur powder and mix well.Stir well till the entire masala gets coated on the okra.
Cover and cook for 2-3 mins on low flame. Open the lid, stir nicely so that the mixture does not stick to the bottom. Cover and cook again for 2-3 mins.
Open the lid. By this time, okra will be cooked well. Cook again for another 2-3 more mins in high flame. Keep stirring
Add garam masala, mix well. Remove from heat.
Finally add coriander leaves and mix well.
Serve besan bhindi with chapati, paratha or poori.