The source for this recipe is amazing! During one of my ski classes long back, there was this Indian woman along with me. She kept staring at me for a while before taking a slide ( yah! slide - we were skiing remember!) towards me and happily started chatting away in some language which I thought was Marwari. It took me 2 min to break her stream of "@$!@%@~@%@" to let her know "Wait wait...Me know No Marwari!" She gave me 'I-dont-believe-you" look and was like you must be kidding me! (You should have seen my face then!) I told her- seriously! why should I say otherwise and she was like ' you look so much like a marwari!!!!!! ' I have been sure thought by many as a North Indian ( Only God knows why!) but never this particular. When I finally convinced her that I was from South, she immedietly got excited and asked me Rava Dosa Recipe! She said she loved them and in return she promised me a recipe from Jaipur.
And hence in the middle of all that snow with hands and legs tied to skiis, did I make a mental note of " Jaipuri Okra " or "Bhindi Jaipuri". ( Thats one story ain't it! ) I have only approximate measures ( which is to say - My memory melted along with the snow ) but any variations to the ingredient measurement does not hurt the recipe at all.
Wash Okra well, dry them out completely and then slice them into shapes of your choice. I sliced them cross wise.
Next add all the dry spice powders along with salt .
Toss them well till incorporated and set it down for 5 min
Then sprinkle Besan on top. Start with few tbsp.
Mix them well. Add a few tsp water. Take care not to add too much. More like few drops so that Okra gets coated with the flour. I like with minimum coat, just mild enough to get the crispyness. Dont like too much flour on it. But its your preference.
Deep fry them in oil. The flame should not be too hot nor too low. Keep it med-high to get the crispyness along with less oil.
Drain them in tissue towels and serve immedietely. Otherwise the crispyness goes in matter of minutes.