Wash okra whole, dry completely, then slice into even rounds. Cube potatoes and pat dry.
Heat oil in a wide skillet over medium heat. Add cumin seeds and let them crackle.
Add potatoes first. Cover and cook for 8 to 10 minutes until lightly golden and nearly tender. Stir occasionally.
Add sliced okra. Cook uncovered for 10 to 12 minutes, stirring gently every few minutes.
Once okra looks dry and slightly crisp, add turmeric, chili powder, salt, chaat masala, and amchoor. Toss gently.
Cook 2 to 3 more minutes. Turn off heat. Sprinkle garam masala, add lime juice, garnish with cilantro, and serve warm.
