Heat oil in a pan and add the cumin seeds (jeera) in it. Fry them for a few seconds till they start to crackle. Also add a pinch of asafoetida (heeng).
1 Teaspoon Cumin Seeds (Jeera), 1/8 Teaspoon Asafoetida (Hing), 1 Tablespoon Oil or Ghee
Now add chopped potato pieces and sauté on a medium flame for 1 minute. The potato pieces should be smaller in size so that they take less time to fry.
1 Medium Sized Potato (Aloo)
Add chopped bhindi to the frying pan.
2 Cup Okra (Bhindi)
Add turmeric powder and salt. Cover the pan with a lid and cook for 3-4 minutes on a medium flame, stirring occasionally.
1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Salt, or to taste
Add coriander powder, red chilli powder, garam masala and dry mango powder (amchur). Fry for 3-4 minutes.
1 Teaspoon Coriander Powder (Dhaniya), 1/2 Teaspoon Garam Masala, 1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Dry Mango Powder (Amchur)
Aloo Bhindi Sabzi is ready. Serve it hot along with any Indian bread or rice.