1

Chop onion, tomatoes roughly, peel the garlic and grind everything under to grind section to a smooth paste.

2

Clean the lady fingers, pat dry using a kitchen towel. Cut the heads and tails, slit down the middle. Heat pan, add 2 tbsp of oil and arrange these lady fingers, cook in medium-low flame.

3

Turn and toss to ensure even cooking, then carefully drain the lady fingers from oil.

4

Arrange peeled and round cut potatoes, cook them till golden and soft, drain from oil.

5

Temper with jeera, add the ground paste, then add all the masala powders, red chili, garam masala, coriander and turmeric. Add salt.

6

Mix well and fry in medium flame until oil oozes out and raw smell goes away.

7

Add the fried lady fingers, potatoes and add 1/2 cup water and mix. Boil in medium flame for 2-3 minutes until the masala coats the potatoes and lady fingers.