Rinse and dry the bhindi (okra) with a kitchen towel. You can also let them dry naturally. Cut the bhindi into 1 to 1.25 inch pieces.
Peel and cube the potatoes. Make smaller pieces as they will be quick to fry.
Frying Potatoes and Okra
Heat 3 to 4 tablespoons oil in a kadai or pan. You can use any neutral flavored oil.
First add the potatoes and fry them till they become opaque, change color and become crisp and are cooked completely. With a slotted spoon remove the fried potatoes cubes draining as much oil as possible and then drain them on paper towels.
In the same oil, add the chopped okra and fry till all okra pieces are tender and softened or cooked completely. Drain the fried okra on paper towels to remove excess oil.
Cooking onions and tomatoes
In the same oil, add the finely chopped onions. Saute the onions stirring them at intervals till the onons become translucent or light brown.
Then add the ginger-garlic paste and saute for some seconds or till the raw aroma of the ginger-garlic goes away.
Now add the finely chopped tomatoes. Saute the tomatoes stirring at regular intervals till the tomatoes become soft and pulpy.
Add all the spice powders except garam masala and dry mango powder. So at this step add following spices one by one - cumin powder, coriander powder, red chili powder and, turmeric powder asafoetida (optional)
Sauté for 1 to 2 minutes or till the oil starts to leaves the sides of the masala.
Making aloo bhindi
Add the fried potatoes and okra.
Stir gently till the whole masala mixture coats both the potatoes and okra.
Stir and saute for 1 minute. Add the garam masala powder, dry mango powder and salt as required. Stir and saute for a minute.
Lastly add the crushed kasuri methi and saute the sabzi for a minute more.
With Indian flatbreads: Aloo bhindi tastes great with Indian flatbreads like roti, paratha, or naan. Serve a side of plain yogurt or simple raita.
As a side dish: You can serve aloo bhindi as a side dish with khichdi or dal-rice or rasam-rice, kadhi-chawal, or with any Indian curry and steamed rice.
Lunch box: You can pack aloo bhindi and some roti for lunch box.
Scaling: The recipe can be doubled or tripled.
Prepping okra: After rinsing the okra, always dry them thoroughly with a kitchen towel before you chop them. Never chop wet okra as this will make them slimy.
Buying okra: Always buy okra pods that are fresh, tender, and young. Do not buy okra that is stringy or mature.
Gluten-free variation: To make the dish gluten-free skip adding asafoetida or use gluten-free asafoetida.
Spicing: If you are making it for small kids then reduce the ginger garlic paste and red chili powder.
Cooking potatoes: If you want then you can also steam or boil the potatoes and then include them in the recipe.