Heat the vegetable oil in a large frying pan over medium heat.
Add the cumin seeds and let them splutter.
Add the chopped onions and green chillies. Sauté until the onions turn golden brown.
Stir in the ginger paste and garlic paste. Cook for a minute until the raw smell disappears.
Add the cubed potatoes to the pan. Mix well and cook for about 5 minutes until the potatoes start to soften.
Add the chopped okra (bhindi) to the pan. Mix gently to combine with the potatoes.
Sprinkle ground coriander, turmeric powder, red chilli powder, and salt over the vegetables. Mix everything thoroughly.
Cover the pan with a lid and let the vegetables cook on low-medium heat for about 12-15 minutes or until the potatoes and okra are tender, stirring occasionally to prevent sticking.
Once cooked, garnish with freshly chopped coriander leaves.
Serve hot with roti or rice.
