South Indian Potato-Okra Curry (Bhindi Curry)
This spicy vegetarian dish comes from the south of India and is made from okra and potatoes. Serve over rice or with chapati, puri, or naan.
- 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
- 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.
serving: 4 servings
calories: 182.7 kcal
carbohydrates: 19.6 g
protein: 3.7 g
saturated fat: 1.7 g
sodium: 302.2 mg
fiber: 4.1 g
sugar: 3 g