This is another version of a dry okra sabzi that is a staple in my kitchen. Since the entire fam loves potatoes, I add them if I don’t have enough bhindi. Usually, I tend to make bhindi fry with just chopped onions as I forget to add the potatoes and tomatoes but when I slow down I do remember to make this version. Both are delicious and pair well with rice and dal or rotis and dal.

I often make 3-4 sabzis on the weekend to tide us through the week and bhindi is often on the list. Aai also adds some freshly ground coconut to this variation.

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1. Wash approx 1 lb (400g) okra and set it aside to either air dry or dry on a soft cloth. Allow the okra to dry completely.
2. Cut off the top and tail of each okra.
3. Then cut each okra into small pieces about 0.5 cm in width.
4. Chop:
5. 1/2 cup onion into small pieces
6. 1 medium potato into thin slices by cutting it first into quarters and then thinly slicing it
7. 1 medium tomato into small pieces

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1. Heat 2 tbsp oil in a kadhai or pan.
2. Add
   • 1 tsp cumin seeds
   • pinch of asafetida
   • 1 tsp turmeric powder
3. Add the chopped okra, potatoes, tomatoes, and onions
4. Sprinkle some salt, about 1/4 tsp, and cover the pan, keep the heat on medium, stir occasionally.
5. The okra will become soft and sticky but don’t worry about it, let it cook through, about 7-10 minutes.
6. When the potatoes are soft and cooked through, remove the lid and add the dry spices.
   • 1 tsp red chili powder
   • 1 tsp cumin powder
   • 1 tsp coriander powder
   • 1.5 tsp salt
   • 1 tsp amchur (dried mango) powder (can be substituted with lemon juice at the end instead).
7. Continue to saute the sabzi till the stickiness is gone and the okra cooked through.
8. Continue to saute, uncovered, for another 5-7 minutes on medium heat till the okra and potatoes are lightly browned and well coated with all the masalas.
9. Turn off the heat and add 1 tsp lemon juice if you have not used amchur powder. Mix well.
10. Serve hot with rice and dal or rotis.