Heat 1 tablespoon of oil in a pan on medium heat. Once hot add bhindi, sprinkle some salt. Cook uncovered until they get cooked and tender. Do stir once or twice in between. Okra gets darker in color and also shrinks as it cooks. Once they are cooked, there will not be any sliminess present. Remove it to a plate.
In the same pan, heat 1 tablespoon of oil. Once hot add potatoes and salt. Roast until potatoes are knife tender. Remove it to the same plate with okra. Keep it aside.
In the same pan, heat the remaining 1 tablespoon of oil. Once hot add cumin seeds and let them sizzle a bit.
Then add chopped onions and sprinkle a little salt to speed up the cooking process. Mix and cook until onions are soft and light pink in the color.
Then add ginger and garlic. Mix and saute for a minute or until the smell of ginger garlic goes away.
Then add tomatoes (chopped or pureed). Cook until all the moisture evaporates and it becomes thick.
Add turmeric powder, red chili powder, coriander powder, amchur and garam masala. Mix and cook for 30-40 seconds.
Now add cooked bhindi and potatoes. Mix and cook for 3-4 minutes until everything gets hot and flavors are combined.
Turn off the stove and serve. If not serving right away then keep it covered so it stays warm.
Buying okra: They should be long, fresh looking and dark green in color. Don’t buy those who have blemishes, cut or leaked internal juice. Try to buy those who have fewer seeds in it.Avoid sliminess of the okra: 1) Okra should be dry before you chop them. 2) keep cleaning the knife as soon as it gets sticky. 3) While cooking okra stir only 2 or 3 times only. If you stir too many times, it gets slimy.Cook okra and potatoes in Airfryer
While these are cooking in the air fryer, make onion tomato masala on the stove.
Coat them with oil and salt. Preheat the air fryer to 350 F.
For okra: 5 mins, toss, another 5 mins.
For potatoes (depending on the size you cut): 15-20 mins, toss once in between cooking.