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To begin, heat the oil in a large, deep frying pan (or wok) and add the cumin seeds. Sauté for 1 minute until they start to sizzle, then add the onions and cook until golden brown.
Add the ginger-garlic paste, stir for 1 minute then add the tomatoes and mix well. Add the chilli powder, ground coriander, turmeric powder and salt to taste. Add 50ml of water, mix well and cook over a medium heat for 5 or 6 minutes, stirring occasionally.
Add the okra and boiled potatoes, stir well and sprinkle in a little water.
Cover and cook until the okra is cooked through - this should only take 5 minutes or so.
To finish the dish, sprinkle in the chopped coriander and check the seasoning. Adjust if required and serve with roti.