South Indian Potato-Okra Curry (Bhindi Curry)

This spicy vegetarian dish from the south of India, known as bhindi curry, combines okra and potatoes in a flavorful blend of spices and herbs.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 183 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground turmeric
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon cumin seeds
• 3 tablespoons vegetable oil, divided
• 2 cloves garlic, minced, or more to taste
• 1 teaspoon black mustard seeds
• 1 onion, diced, or to taste
• ½ pound fresh okra
• 8 fresh curry leaves
• ½ pound potatoes, peeled and diced, or more to taste
• 1 green chile pepper, chopped, or to taste
• ¼ teaspoon ground fenugreek

Recipe Instructions

Step 1

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

Step 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.

Step 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.