South Indian Style Potato and Okra Curry

Ingredients 0/13

Step 1

Rins the okra and letting it dry completely—this usually takes about 10 minutes. Once dry, slice it into thin, wheel-shaped rounds about a quarter-inch thick. While the okra is drying, heat a tablespoon of oil in a skillet over medium-high heat. Toss in the potatoes and fry them until they start to turn golden brown, around 5 to 7 minutes, then set them aside.

Step 2

Heat the remaining oil in a larger pan or wok over medium-high heat. Add the cumin seeds and cook them just until they start to brown, about half a minute. Then, add the mustard seeds and wait until they begin to pop, which should take 15 to 30 seconds. Stir in the curry leaves followed by the okra slices. Keep stirring and frying until the okra gets crispy and browned, roughly 5 to 7 minutes.

Step 3

Now, add the chopped onion, chili pepper, garlic, and a pinch of salt. Cook everything together until the onions start to brown, about 5 minutes. Sprinkle in the turmeric and fenugreek, mixing well so the spices coat everything evenly. Finally, stir in some fresh cilantro for a burst of flavor and serve it up warm.