Aloo Bhindi ki Sabzi

Wash, wipe, and cut the Bhindi (Okra) into small rounds. Cut the potatoes into wedges or cubes and set them aside.

Combine the Bhindi with Kashmiri red chilli powder, coriander powder, turmeric powder, cumin powder, ground pomegranate seeds, and rice powder in a mixing bowl. Mix well and let it sit for 5 minutes.

Transfer the Bhindi to a separate plate, leaving the excess spices in the bowl.

Add the cut potatoes to the mixing bowl and coat them with the remaining spices. Set aside.

Heat mustard oil in a wok until it reaches its smoking point. Allow the oil to cool slightly, then reheat it over medium-high heat.

Add the sliced onions and green chillies, stir-frying until the onion edges turn brown.

Add the marinated potatoes to the wok and stir-fry until they are half-cooked.

Add the marinated Bhindi to the wok, mixing well. Cook on high heat for 3-4 minutes, then reduce the heat and cook until everything is tender.

Season with salt, garam masala, and dry fenugreek leaves. Cook for another 3-4 minutes.

Serve hot with roti, daal and rice. Enjoy!