South Indian Curry with Potatoes and Okra

Ingredients

• ½ pound fresh okra
• 3 tablespoons vegetable oil, divided
• ½ pound potatoes, peeled and diced, or more to taste
• 1 teaspoon cumin seeds
• 1 teaspoon black mustard seeds
• 8 fresh curry leaves
• 1 onion, diced, or to taste
• 1 green chile pepper, chopped, or to taste
• 2 cloves garlic, minced, or more to taste
• ½ teaspoon salt
• ½ teaspoon ground turmeric
• ¼ teaspoon ground fenugreek
• 2 tablespoons chopped fresh cilantro

Step 1

Rins the okra and letting it dry completely—this usually takes about 10 minutes. Once dry, slice it into thin rounds, about a quarter-inch thick. While the okra dries, heat a tablespoon of oil in a skillet over medium-high heat. Toss in the potatoes and cook them until they’re almost browned, which should take around 5 to 7 minutes. Set the potatoes aside for now.

Step 2

Heat the remaining oil in a large skillet or wok over medium-high heat. Add the cumin seeds and cook them just until they start to brown, about half a minute. Then toss in the mustard seeds and wait until they begin to pop, which usually takes 15 to 30 seconds. Add the curry leaves, followed by the sliced okra. Stir-fry everything until the okra turns golden and crispy, around 5 to 7 minutes.

Step 3

Once the okra looks good, add the chopped onion, chili pepper, garlic, and a pinch of salt. Cook until the onions start to brown, about 5 minutes. Sprinkle in the turmeric and fenugreek, stirring well so the spices coat everything evenly. Finally, mix in some fresh cilantro for a burst of flavor, and your curry is ready to serve.