Pressure cook potatoes with water for 2-4 whistles. Let the pressure release, peel and chop the potatoes.

Heat oil in a pan, add okra and salt. Cook until tender. Set aside.

Heat oil in a pan. Add cumin seeds, mustard seeds, and asafoetida. Let them splutter.

Add curry leaves, ginger, garlic, and green chilies. Sauté for 1-2 minutes.

Add onions and sauté until softened.

Add tomatoes and cook until softened.

Add coriander powder, cumin powder, turmeric powder, and red chili powder. Sauté for 2 minutes.

Add cooked potatoes and okra. Mix well and add salt.

Bring to a boil, add a little water, and cook thoroughly for 2-3 minutes.

Add lemon juice and coriander leaves. Mix well.

Turn off the heat and serve.