Cut the bhindi in 1and 1/2 inches. Chop the potato to small square sizes. Clean and wash the shallots. Take the ingredients of 'masala paste', add a little water and make the paste.
Heat oil in a kadhai and fry the chopped bhindi. Then fry the cut potato and diced onions.
To the remaining oil in the kadhai add ponch phutan and allow to crackle. Add finely chopped onion and saute till translucent. Thea add shallots and chopped green chilli and saute on a medium flame for 1 minute.
Add chopped tomatoes to the kadhai and cook till soft and mushy.
Add salt and turmeric powder and mix well. Mix the masala paste and saute on low flame till the oil separate from the masala.
Then add the fried bhindi, potato and diced onions and garam masala. Add 1/3 cup water, cover and cook on a medium flame for 2 minutes. You can garnish with chopped green coriander leaves. Serve hot with steamed rice /chapati.
