Name: South Indian Potato-Okra Curry (Bhindi Curry)
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Fresh okra - ½ pound; Vegetable oil, divided - 3 tablespoons; Potatoes, peeled and diced, or more to taste - ½ pound; Cumin seeds - 1 teaspoon; Black mustard seeds - 1 teaspoon; Fresh curry leaves - 8; Onion, diced, or to taste - 1; Green chile pepper, chopped, or to taste - 1; Garlic, minced, or more to taste - 2 cloves; Salt - ½ teaspoon; Ground turmeric - ½ teaspoon; Ground fenugreek - ¼ teaspoon; Chopped fresh cilantro - 2 tablespoons

Ingredients for - South Indian Potato-Okra Curry (Bhindi Curry)

1. Fresh okra ½ pound

2. Vegetable oil, divided 3 tablespoons

3. Potatoes, peeled and diced, or more to taste ½ pound

4. Cumin seeds 1 teaspoon

5. Black mustard seeds 1 teaspoon

6. Fresh curry leaves 8

7. Onion, diced, or to taste 1

8. Green chile pepper, chopped, or to taste 1

9. Garlic, minced, or more to taste 2 cloves

10. Salt ½ teaspoon

11. Ground turmeric ½ teaspoon

12. Ground fenugreek ¼ teaspoon

13. Chopped fresh cilantro 2 tablespoons

How to cook deliciously - South Indian Potato-Okra Curry (Bhindi Curry)

1 . Stage

Rinse okra and let dry completely before cutting into 1/4-inch thick wheel-shaped rounds, at least 10 minutes.

2 . Stage

While okra is drying, heat 1 tablespoon oil in a skillet over medium-high heat in a skillet. Fry potatoes in the hot oil until nearly browned, 5 to 7 minutes. Set aside.

3 . Stage

Heat remaining oil in a large skillet or wok over medium-high heat. Add cumin seeds and cook until beginning to brown, about 30 seconds. Add mustard seeds; cook until they start to pop, 15 to 30 seconds. Add curry leaves, followed by okra rounds. Stir-fry until okra is brown and crispy, 5 to 7 minutes. Add onion, chile pepper, garlic, and salt; fry until onions begin to brown, about 5 minutes. Add turmeric and fenugreek; stir to coat evenly. Stir in cilantro. Serve.