Preparing the okra

• Wash the okra pods and set aside to either air dry or dry on a soft cloth.

  Allow the okra to dry completely.

  Cut off the top and tail of each okra.

  Then cut each okra into small pieces about 0.5 cm in width.
• Chop:

  1/2 cup onion into small pieces

  1 medium potato into thin slices by cutting it first into quarters and then thinly slicing it

  1 medium tomato into small pieces
• Heat 2 tbsp oil in a kadhai or pan.
• Add:

  1 tsp cumin seeds

  pinch of asafetida

  1 tsp turmeric powder
• Add the chopped okra, potatoes, tomatoes, and onions.

  Sprinkle some salt, about 1/4 tsp, and cover the pan, keep the heat on medium, stir occasionally.
• The okra will become soft and sticky but don’t worry about it, let it cook through, about 7-10 minutes.
• 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).
• Continue to saute, uncovered, for another 5-6 minutes on medium heat till the okra and potatoes are lightly browned and well coated with all the masalas.
• Turn off the heat and add 1 tsp lemon juice if you have not used amchur powder. Mix well.
• Serve hot with rice and dal or rotis.