Wash and peel the potatoes, then cut them into small cubes or sticks. Similarly, wash the okra and chop it into small pieces or cut vertically into four pieces.

Heat the cooking oil in a pan or skillet over medium heat.

Add the cumin seeds and asafetida. Let the seeds splutter and release their aroma.

Add the cubed potatoes to the pan and cook them until they become slightly golden brown, stirring occasionally.

Once the potatoes are partially cooked, add the chopped okra to the pan. Add some lemon juice and mix well. Continue to cook, stirring frequently, until both the potatoes and okra are tender and cooked through.

Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the vegetables. Adjust the spice levels according to your preference.

Cook the mixture for a few more minutes, allowing the spices to blend in with the vegetables.

Finally, sprinkle garam masala (optional) over the aloo bhindi and mix well.

Garnish with fresh coriander leaves before serving.