Cut the Bhindi/Okras as per your choice. I usually cut 1 Okra in 3s
Pour some oil in a pan
Add the cut Bhindi/Okra
At this stage also add the lemon juice. The lemon juice cuts out the sliminess of the Okras
Now fry the Bhindi/Okra on medium flame until they change colour and become slightly crispy
Now remove the Bhindi/Okra in a separate dish
Now add the cut potatoes in the same oil and fry until they become golden brown and crispy. Add some more oil if required
Remove the Potatoes and keep it aside
Again in the same oil sauté the Onions
Just before the Onions start to brown remove them in a separate dish
Now add the Ginger Garlic Paste in the same Oil and sauté until fragrant
Add the chopped Green Chilies and Fenugreek seeds and fry for about 1-2 minutes
Now add the Tomatoes and fry on high flame until they soften
Once the Tomatoes soften add all the spices, including the salt and mix well
You may add some water if the gravy is too thick
Once the Oil floats, add the yogurt and mix well for about 4-5 minutes
Now a thick gravy should form and the tomatoes should be blended completely
Add the Bhindi/Okra and the Potatoes to the gravy and give it a good stir
Now add about 1/2 cup of water and cover the dish and let it cook for about 3-4 minutes on medium flame
Once the gravy has dried out and the oil floats, add the sautéed onions and fry the Bhindi/Okra until combined.
Your dish is now ready, garnish with chopped Green Chillies and Coriander leaves
Serve hot with some Rotis and salad