Ingredients:

• 250 gm ladyfinger and washed, trimmed, and cut into 1-inch pieces
• 2 medium-sized potatoes, peeled and diced
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2 green chilies, finely chopped (adjust according to your spice preference)
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 2 tablespoons oil (preferably vegetable or mustard oil)
• Fresh cilantro (coriander leaves) for garnish

Instructions:

1. Heat oil in a pan or skillet over medium heat.
2. Add chopped onions and sauté until they become translucent.
3. Add ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.
4. Add chopped tomatoes and cook until they become soft and the oil starts to separate.
5. Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes.
6. Add diced potatoes and mix them with the masala. Cook for about 5-7 minutes until the potatoes are partially cooked.
7. Now, add the chopped okra to the pan and mix gently. Continue cooking for another 10-12 minutes, stirring occasionally, until both the potatoes and okra are tender.
8. Check for salt and spice levels, adjust if necessary.
9. Once the vegetables are cooked through, garnish with fresh cilantro.
10. Serve hot with roti (Indian flatbread) or rice.