Aloo bhindi

Heat oil in a kadai (wok) and stir fry the okra (bhindi) over low heat until it becomes less sticky and its size shrinks. Once fried remove and drain on tissue paper.

In the same pan, fry the potatoes until it's cooked and slightly golden.

Add more oil in the same kadai (wok), followed by cumin seeds (jeera), and let them crackle.

Add chopped onion and ginger-garlic paste. Sauté until the onion turns transparent and until the raw smell of ginger and garlic disappears.

Stir in chopped tomato and fry until it softens.

Add garam masala powder, coriander powder, cumin powder, and red chili powder. Mix well and cook for 2 minutes until combined.

Add the fried potatoes and bhindi. Mix thoroughly and cook, covered, on low heat for 3 to 5 minutes.

Once it's cooked and dry, add dry mango powder (amchur) and garnish with chopped coriander leaves.