Wash and dry Bhindi/okra completely. Take the stem out and cut it diagonally in 1-2 “ pieces and keep aside.
Roughly chop onions and keep aside. In mortar pestle ground together chilly, garlic and ginger. Make a coarse paste and keep it aside.
Take gram flour/besan in a bowl and mix it with water and make a thick paste as shown in video.
Now heat the oil in a pan at medium heat. When oil is hot add asafetida, carom seeds and cumin seeds. Let them splatter and then add ground ginger garlic paste.
Saute ginger garlic till it's raw smell is gone and garlic turns little pink in color. Now add chopped onions, mix and cook till onions are little soft and slightly pink in color.
Once onions are little soft add turmeric powder and mix it well. Now add chopped Bhindi, salt and mix everything.
Cover and cook Bhindi on medium flame for 3-4 minutes, after that reduce the heat to low and cook Bhindi till they are soft.
It may take 8-10 minutes. Keep stirring it after every 2 minutes to avoid from burning and sticking.
Once Bhindi is soft enough push them in the center and pour besan (gram flour) mixture on the sides as shown in video.
Cover and cook it on medium low flame for 3-4 minutes or till besan is dried up. Once besan is dry enough break it in small pieces with your spatula as shown in the video.
Mix it well with Bhindi. Now add red chilly powder, coriander powder, dry mango powder and garam masala.
Mix everything well and let sabzi cook with masala for few minutes. Besan wali Bhindi is ready to serve. Garnish it with chopped coriander leaves. Serve besan wali Bhindi with hot chapatti or parathas.