Wash the Potatoes and peel off the outer layer with the help of peeler. Chop them into thin slices of approx. 1/2 inch width and 1/4 inch thickness.

Next take the Bhindi and wash them. Pat dry them with the help of kitchen or paper towel.

Take the bhindis in a chopping board and cut the head and tail part of it. Chop them in size of 1 inch long. Cut all the bhindis and keep them aside.

Now heat 3 tablespoon Oil in a pan or kadai over medium heat.

Add the Chopped Bhindi into the oil. Shallow fry them for 5-6 minutes or till they are dark greenish in colour.

While shallow frying, the size of the bhindi will start shrinking a little bit. With the help of spatula keep turning bhindis carefully so that it does not burn and is evenly fried from all sides.

After the Bhindis are fried properly, strain them and transfer it to a different plate.

Now in the same oil under medium heat, add the Chopped Potatoes.

Fry the potatoes for 5-6 minutes or till they slightly change their colour to brownish and becomes little crispy.

Keep turning the potatoes to cook them evenly and preventing them from burning. Take out the Fried Potatoes in a plate and keep them aside.

Now heat 1 tablespoon Oil in the same pan or kadai over medium heat.

Add Cumin Seeds and allow it to crackle.

Next add Chopped Onion and Green Chilli. Saute them till the onion is translucent and slightly brown in colour.

Add Ginger Garlic paste and cook till the raw smell of ginger and garlic fades away.

Now add the Chopped Tomatoes and Salt. Cook the tomatoes till they are soft and mushy and starts leaving oil at the edges of the kadai.

When the tomatoes become soft, add the spices such as Turmeric Powder, Red Chilli Powder, Cumin Powder, Coriander Powder, Asafoetida, Garam Masala and Dry Mango Powder.

Saute the spices for few minutes till the raw smell of the spices goes off and is properly cooked.

Now add the fried Bhindi and Potatoes. Mix them properly so that they are well coated with the spices.

Cook the Bhindi and Potatoes for 3-4 minutes till the aromatic smell of the spices starts coming out.

At last add Kasuri Methi and mix them properly. Cook for another 1 minute.

After a minute, switch off the flame. Aloo Bhindi Masala is ready to serve.

Take out the Aloo Bhindi Masala in a plate and garnish with Chopped Coriander Leaves. Serve it with Roti, Parantha or as a side dish to Rice.