Cut it horizontally into 4 pieces. Discard as many seeds as possible.
Add bhindi, salt, red chilli powder, turmeric powder, garam masala powder, cumin powder and chaat masala powder in a bowl.
Let it rest for 10-12 minutes.
Bhindi will leave little water.
Now add besan and cornflour to the bowl and mix lightly.
Heat oil in a pan.
Deep fry the bhindi in 3 batches over high heat till browned and crispy.
Remove on a plate lined with kitchen towel to drain the excess oil.
Sprinkle lemon juice on top.
Wipe the bhindi nicely and I suggest keep it open for an hour before adding spices to it.Discard as many seeds as possible.Make sure to rest the bhindi after adding the spices for at least 10 minutes. Bhindi will release some water and this water can bind the besan which is added later.Fry the bhindi on high heat until crisp. Frying on low heat will not result in crispy bhindi.If you are planning to serve the bhindi later, just fry it until it is slightly browned and then drain on a plate. Fry once more in very hot oil just before serving until golden brown.Be very careful while frying the bhindi. If you over fry it, it will turn bitter and if you under fry it, it will not be crispy.A reader suggested addition of ajwain in the batter and I think it's a great idea. You can also try it.You can replace besan with corn flour and rice flour if you wish to.If the bhindi is too dry and the masala is not sticking to it, just drizzle 2-3 drops of water in it.