Wash Bhindi properly, remove water from them and wipe with a cloth. Cut the edges off the Bhindi on both ends, now cut them into 2 halves vertically. If Bhindi is too long then it can be cut into 4 pieces.
Pour oil in a Kadhai(pan) and heat. Once the oil heats put Heeng and Jeera to it. As you fry Jeera add turmeric powder and chopped green chillies followed by Besan, Dhaniya powder and Saunff powder. Stir fry the spices till Besan turns light brown and you get a flavorsome smell of the spices.
Add Bhindi to the fried spices along with Aamchur powder, salt, red chilli powder, and Garam masala. Stir Bhindi using a spoon and aloow it to fry till all the spices stick on it well.
Cover Besan Bhindi Masala and allow it to cook on a low flame for 6-7 minutes. Now open the lid and check if Bhindi has turned soft, leave Bhindi uncovered for 1-2 minutes and let it cook as ypu stir it.
Besan Bhindi Masala is ready, put green Dhaniya in it and mix. Take out your besan fragranced dish into a bowl and serve with Chapatis, Paranthas or rice.
At the time of frying spices for Bhindi or while cooking Bhindi keep a low flame. As Bhindi does not contain water it turns to burn fast if cooked on a high flame.