Rinse the okra under water and pat them completely dry with a kitchen napkin.

Trim off the crown and the base tip of each okra. Slice each okra in half lengthwise, then cut each half into strips. Remove any large seeds.

Place the sliced okra in a large bowl. Season with salt, turmeric, Kashmiri red chili powder, garam masala, coriander powder, and cumin powder. Toss well to ensure all pieces are evenly coated with the spices.

Heat a large pot of olive oil or ghee to 350°F (175°C). Carefully add the seasoned okra in batches to avoid overcrowding the pot.

Fry each batch for about 4-5 minutes or until the okra is crispy and golden brown.

Use a slotted spoon to remove the okra from the oil and drain on paper towels to remove excess oil.

Serve the Kurkuri Bhindi hot.