Rinse and dry the bhindi/okra with a kitchen towel. you can also let them dry naturally. cut the bhindi into 1 inch pieces.

Peel and cube the aloo/potatoes. make smaller pieces as they will be quick to fry.

Heat oil in a kadai or pan.

First add the aloo and fry them till they become opaque, change colour and become crisp and are cooked completely. remove and drain on paper towels.

In the same oil, add the chopped okra/bhindi and fry till the all the bhindi pieces are cooked completely. drain the fried bhindi on paper towels to remove excess oil.

In the same oil, add the onions and saute till translucent or light brown.

Add the ginger-garlic paste and saute till the raw aroma of the ginger-garlic goes away.

Now add the tomatoes and saute till the tomatoes become soft and pulpy.

Add all the spice powders except garam masala and dry mango powder and saute and the oil starts to leaves the sides of the mixture.

Add the fried aloo/potatoes and bhindi/okra.

Stir gently till the whole masala mixture coats both the aloo and bhindi.

Stir and saute for 1-2 minutes. add the garam masala powder and dry mango powder. stir and saute for a minute.

Lastly add the crushed kasuri methi and saute aloo bhindi sabzi for a minute more.

Serve the aloo bhindi garnished with coriander leaves along with rotis, phulkas or naan accompanied with plain yogurt or a plain raita.