South Indian Potato-Okra Curry (Bhindi Curry)

Name: South Indian Potato-Okra Curry (Bhindi Curry)
Total time: 40
Yield: 4
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

Recipe by KitchenBarbarian from allrecipes.com

Dinner 40 Mins.

Ingredients

4 servings

•

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

Instructions

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