First cut the bhindi tops and tails and slice them into 1 inch pieces

Heat 3 tablespoons of oil in a heavy bottomed pan on a medium heat.
Add in the chopped onions and sliced potato wedges and sauté until tender. Once tender, add in the bhindi and salt to taste.

Cover the pan with its lid slightly ajar and cook in its steam until the bhindi is tender. Do make sure to keep stirring it occasionally. This process takes a good 10 minutes

Once tender, add in the tomatoes. Cook the bhindi sabzi along with the tomatoes with the lid slightly ajar

Once you notice the tomatoes have also turned soft; add in the turmeric powder, red chilli powder, coriander powder,amchur powder and salt to taste. Serve with rice in lunch