Wash the bhindi / okra, and then drying it completely. Place it in a colander, and then use a kitchen towel to dry the bhindi / okra. Never wash bhindi / okra after cutting it, as it can turn into a slimy mess. Cut the bhindi / okra on the thicker side – this is because the bhindi / okra will shrink in the air fryer.
Place the sliced bhindi / okra in a large bowl, and then add crushed coriander seeds, pomegranate seeds, red chili flakes, red chili powder and salt. Also add the oil and mix well.
Pre-heat an air fryer at 120 C. Place the spiced and sliced bhindi / okra in the pre-heated air fryer. Air fry for about 45 minutes at 120 C till the bhindi / okra is crispy and brown from the outside. Toss the air fryer basket every 10 – 15 minutes to ensure the bhindi / okra is evenly cooked. Don’t overflow the air fryer basket, else the bhindi / okra won’t cook evenly. Fry the bhindi / okra in batches if the basket is small.
Once the bhindi / okra is crispy and brown from outside, place it in a serving dish. Add chaat masala, along with lemon juice. Toss it through, and taste. If necessary, add extra salt and spice. Serve right away with naan / paratha or daal chawal.
The crispy bhindi / okra can be re-heated in the air fryer.