Wash and dry the bindi properly. Then cut the upper and lower part of the bindi and slice the bindi into two equal parts.

Also cut potatoes into medium size chips. Keep cut potato slices in water.

Now heat oil in a pan, add mustard seeds, cumin seeds, things, and curry leaves. sauté it.

Then add chopped green chilli and ginger paste. Sauté it.

Now add potato chips, turmeric powder, and salt. Mix well and stir fry chips on medium-high flame for 2-3 minutes.

Now lower the flame and spread potato chips into the pan.

Then spread bhindi slices on the base of potato chips. Do not mix it and cook it for 2 minutes.

After 2 minutes, shake the pan and mix bhindi and potatoes. Do not mix with a spatula or spoon.

Then every 2-3 minutes, shake the pan and cook sabzi on low flame.

Meanwhile, in mortal-pestal add peanuts and gathiya. Crushed it into coarse powder and take out it into a mixing bowl.

Then add coriander powder, red chili powder, cumin powder, jaggery, dry mango powder, salt, garam masala, and coriander leaves. mix well. Masala is ready, keep it aside.

Now potato and bhindi are properly cooked on low flame, then spread masala on it and mix well.

Cook sabzi on low flame for 2-3 minutes, so masala flavor absorbs in it.

Garnish with coriander leaves and serve with roti and poori.