South Indian Potato-Okra Curry (Bhindi Curry)

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

Instructions

1. Rinse okra and let dry completely before cutting into 1/4-inch thick wheel-shaped rounds, at least 10 minutes.
2. 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. 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.