Heat oil. Add potatoes (peeled and cut into wedges) to the pan and fry until they turn light brown in color. Stir frequently while frying to ensure even cooking.
Remove the potatoes to a plate and set them aside.
Add chopped okra (cut into ½-inch rounds) to the same pan and fry until they are nicely browned and cooked, stirring frequently.
Remove on a plate and set aside.
Heat oil. Add sliced onions and chopped garlic and fry until onions turn light brown in color. Stir frequently while frying.
Add coriander powder, Kashmiri red chili powder, turmeric powder, dry mango powder, garam masala powder, and salt, and fry for 6-8 seconds.
Now add the fried potatoes and bhindi back to the pan and mix well.
Reduce the heat to low. Cover the pan with a lid and cook for 4-5 minutes. Stir a few times while cooking.
Check for salt and add more if needed. Serve hot.