Wash bhindi/okra thoroughly, dry them as much as possible (with a kitchen towel or leave in a colander for about 30 minutes) and trim the edges.
Slice vertically into thin strips. If they are long, cut into two horizontally and then slit into long strips.
Place strips of bhindi into a large mixing bowl.

Now, sprinkle all the spices, salt, 2 tablespoons of besan and 2 tablespoons of rice flour over the vegetable.

Gently mix with a spoon or clean hands to coat it evenly.
Make sure the okra is evenly coated with the spices, besan and rice flour.
If needed, sprinkle a few drops of water and add more besan or rice flour. Adding water may make the mixture a beat sticky, but helps in adhering the masala paste to the vegetable.

Do a taste test and add more spices if needed.
Heat oil for deep frying in a kadai or deep saucepan.
Deep fry the coated bhindi in batches. Try to separate the clumps of bhindi as much as possible. Do not overcrowd the pan.

Deep fry until crisp and golden brown on medium high heat; once the okra is cooked, you will notice that the oil bubbles will start to subside.
Remove and place on absorbent paper to soak the excess oil.
Deep fry curry leaves for a few seconds until crisp.
Serve hot, spicy, crispy, golden brown bhindis garnished with fried curry leaves