Rinse okra, potatoes and tomatoes under running water. Pat dry the okra or leave aside to air dry to remove any surface moisture.

Peel and dice/chop potatoes to ¾ inch pieces and add them to a bowl of water as you dice.

Pour half of the oil to a hot pan. Remove the potatoes from water and add them to the hot pan.

Spread them to a single layer and let them cook on a medium heat. Keep stirring every few minutes to fry/cook them evenly, until fork tender but not mushy.

While the potatoes fry, chop okra to ¾ to 1 inch pieces and slice the garlic cloves. Keep aside.

When the potatoes are fork tender, remove them to a plate.

Pour the rest of the oil to the pan and add the sliced garlic. Fry for about 30 seconds and add the okra. Spread them in the pan and let cook on a medium heat until all of the slime has vanished & they are almost cooked.

While they fry, stir them every few minutes so they cook evenly. Overdoing this can make them more slimy. Optionally- add the quartered tomatoes to a small grinder/blender and puree them.

When the bhindi is almost cooked, add the potatoes, red chili powder, turmeric, salt and garam masala (or cumin & coriander powder). Stir fry for 2 to 3 minutes on a medium heat.

If using tomatoes, move the veggies aside & pour the puree to the base of the pan in the center. Increase the heat to medium high and let cook without stirring, until most of the moisture from tomatoes is gone. This step takes about 3 minutes.

Mix the tomatoes well with the rest of the veggies and continue to saute for a few more minutes until the raw smell of tomatoes has gone completely, for about 4 to 5 minutes.

Taste test and add more salt or chili or garam masala at this stage to suit your liking. Add kasuri methi and amchur (if not using tomatoes) and mix well.

Serve Aloo Bhindi with rice, quinoa, roti or with any flatbreads of choice.