Wash Bhindi properly to wash off all the dirt.
Keep it in strainer for few minutes till the water drains out.
Wipe off all bhindi with a dry kitchen towel or paper tissues.
Cut both the ends of Bhindi, the head and the tip of tail. Lengthwise cut bhindi into half and if it is very long you can again halve the pieces.
In a bowl, mix all the powdered dry spices.
Heat oil in a pan (heavy bottomed or non-stick), add hing(optional), cumin seeds. Once the seeds crackle add besan and roast for a 1-2 minutes. Then add masala mix and roast the chickpea flour with spices for another 2 minutes on low flame.
Add cut bhindi to masala and saute well.
Add Fennel seeds and amchur or dry mango powder. In case you do not have dry mango powder add 1-2 tbsp of lemon juice. Cook in for few minutes in open pan, after that cover it with lid.
Cook till bhindi is cooked on the crispy side. Keep the flame low and keep on lightly stirring the vegetable so that it doesn't burn.
Before switching off the flame, take off the lid and cook the vegetable for another 2 minutes.
Switch off the flame and transfer masala bhindi to serving bowl. Serve hot with chapatis.