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
Why This Recipe Is So Enjoyable
Chef Tips
- Cook the potatoes until just tender to avoid them falling apart in the curry.
- Use fresh curry leaves and mustard seeds for authentic aroma and taste.
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 is drying, heat a tablespoon of oil in a skillet over medium-high heat. Toss in the potatoes and fry them until they’re nicely browned, which should take around 5 to 7 minutes. Once done, set them aside.
Step 2
Heat the remaining oil in a large pan or wok over medium-high heat. Add the cumin seeds and cook just until they start to turn golden, about 30 seconds. Then, throw in the mustard seeds and wait for them to pop, which happens pretty quickly, around 15 to 30 seconds. Add the curry leaves right after, followed by the okra slices. Stir-fry everything together until the okra turns brown and crispy, about 5 to 7 minutes.
Step 3
Now, add the chopped onion, chili pepper, garlic, and a pinch of salt. Cook this mixture until the onions start to brown, roughly 5 minutes. Sprinkle in the turmeric and fenugreek, mixing well so all the spices coat the veggies evenly. Finally, stir in the fresh cilantro, and it’s ready to serve.
