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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

Nutrition Info

182.7 calories carbohydrate: 19.6 g cholesterol: : - fat: 10.9 g fiber: 4.1 g protein: 3.7 g saturatedFat: 1.7 g servingSize: - sodium: 302.2 mg sugar: 3 g transFat: : - unsaturatedFat: : -

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.

4 servings

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.