Take cut bhindi in a bowl and then add rice flour, red chilli powder and salt.
Just sprinkle some water (don't use too much water).
Mix them all well so that the bhindi pieces get equally coated with rice flour, chilli powder and salt.
Heat oil in a pan and deep fry the bhindi in batches.
Drain excess oil on a kitchen tissue.
Recipe courtesy: Nithu's Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.