First, wash and dry bhindi and then slice it from the middle. This takes a long time so I always make sure to prep it for making any okra recipe.

I slice it and keep it stored in the fridge and it does not spoil if you have stored it correctly.

Next, I am going to heat mustard oil in a big pan and add some cumin seeds.

When cumin starts to crackle add potatoes. Since okra and potatoes have different cooking times and okra cooks faster than potatoes you need to partially cook the potatoes before adding okra/bhindi.

Cover the potatoes and cook them for 8-10 minutes. Stir them once or twice so they do not stick to the bottom.

Next, add in sliced bhindi and mix it well. Again cover it with a lid and cook for a few minutes till it softens.

Remove the lid and add salt, red chilli powder, turmeric powder and chaat masala to bhindi and mix to coat well.

Cook aloo bhindi uncovered for about 10 minutes and stir once or twice in between for even cooking.

Switch off the heat when done! Squeeze some lime juice and sprinkle coriander leaves. Serve it hot with paratha or as a side with Dal chawal.