Wash the Okra thoroughly in water, and pat dry with kitchen roll. It should be completely dry before cooking.
Cut the edges on both ends, and slit the okra in half or three slices, depending on the size of each piece or cut round slices almost 1/4" or smaller if you do not want the long slices.
Heat the oil, and add the onion cubes.
Sautè the onions for 2-3 minutes (do not brown the onions). Then add bhindi /Okra, and mix.
Add Salt, haldi (Turmeric powder), red chilli powder, Hing powder (asafoetida),Coriander powder,Kasoori methi (dry fenugreek leaves), and amchoor powder(dry mango powder).If you are replacing amchoor powder with lemon juice, add the same.
Add the green chillies.
Sautè on high heat, without covering.You need to keep stirring, till the sliminess/ stickiness is all gone. If the okra is now soft and tender, it is cooked.Adjust seasoning if required.
Add the besan/ chickpea flour, mix it thoroughly with Okra, and cook for 5-7 minutes till the Bhindi is coated with flour and the it is nicely cooked and crispy.
Serve it hot with fresh Rotis/ Paranthas/ poori's !