Serve 4-5
Ingredients
• 500 gm ladies finger or okra or bhindi
• 1 medium potato, peeled and sliced in a quarter or half
• 2 tsp ginger garlic paste or grated
• 2 to 3 fresh red or green chillies chopped
• 1 tbs cooking oil
• 1 tsp cumin seeds or mustard seeds
• 1/4 tsp turmeric powder
• 1 tsp cumin and coriander powder
• 1/6 tsp or less chilli powder or to taste
• 1/2 tsp dry mango powder or amchoor (Mango powder)
• 1/2 tsp Garam Masala
• Salt to taste

Instructions
1. Wash and dry thoroughly all okra. This is important, if they are wet, the curry will become very slimy! You can spread them on a kitchen towel for a few hours to dry properly. You can also give them a rub with the kitchen towel. Actually frozen sliced okra are less slimy
2. Remove and discard the stalk end from each okra
3. Slice okra in circles about a 1 to 2 cm
4. Heat oil in a wok or kadhai. Add cumin/mustard seeds and let them splutter. If using mustard seeds, keep the lid on, because they jump.
6. Add ginger and garlic and stir fry for 1 minute. Do not let it burn.
7. Add okra stir fry for a few minutes, reduce heat to low-medium and cook for 5 10 minutes or so.
8. Add thinly sliced potatoes and all spices except garam masala and mango powder. Stir fry for a few minutes, reduce heat to low-medium and cook covered for 15 minutes or so. DO NOT ADD WATER, it has its own, which is released during cooking.
9. Once okra are cooked, add garam masala and mango powder. Stir fry until all the natural water is evaporated and the bhindi looks shiney with oil.
10. Serve hot with a rice and yougurt or chapatties.