Chop okra (bhindi) into small rounds, cube potatoes and onions.

Heat 4 tbsp of mustard oil in a heavy-bottomed wok, stir-fry okra until slime dries, set aside.

Stri-fry half of the onions until slightly pinkish, set aside.

Stir-fry cubed potatoes 90% cooked, set aside.

Heat remaining oil over medium heat, add fennel seeds, carom seeds and cumin seeds.

Cook the rest of the cubed onions until pinkish, then add chopped ginger and garlic, sauteing for 1-2 minutes until the raw smell is gone.

Mix tomato puree and red chilli powder, then add yogurt. Stir continously until the mixture releases oil.

Add fried potatoes with ¼ cup water, cover and cook until tender.

Add okra and the sauteed onions. Mix in salt, mango powder and garam masala powder.

Adjust seasonings and cook for 4-5 minutes until oil apppears on the wok’s sides.

Serve hot with roti, paratha, rice or as a side dish.

Enjoy!