South Indian Potato-Okra Curry (Bhindi Curry)

1. 1

   Rinse the okra and let it dry completely before slicing into 1/4-inch-thick wheel-shaped rounds; allow at least 10 minutes.

2. 2

   While the okra dries, heat 1 tablespoon oil in a skillet over medium-high heat. Fry the potatoes in the hot oil until nearly browned, 5 to 7 minutes. Set aside.

3. 3

   Heat the remaining oil in a large skillet or wok over medium-high heat. Add the cumin seeds and cook until they begin to brown, about 30 seconds. Add the mustard seeds and cook until they start to pop, 15 to 30 seconds. Add the curry leaves, then the okra rounds. Stir-fry until the okra is brown and crispy, 5 to 7 minutes. Add the onion, chile pepper, garlic, and salt; fry until the onions begin to brown, about 5 minutes. Add the turmeric and fenugreek and stir to coat evenly. Stir in the cilantro. Serve.

• Calories 156.16 kcal Moderate
• Protein 2.72 g Low Source
• Carbs 14.43 g Moderate
• Total Fat 10.84 g Moderate
• Saturated Fat 1.54 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 172.55 mg Moderate
• Fiber 2.83 g Moderate
• Sugar 3.47 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 86.89 mg Low Source
• Iron 1.53 mg Low Source
• Potassium 340.62 mg Low Source
• Vitamin A 24.33 mcg_rae Low Source
• Vitamin C 9.43 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Mustard
• Garlic 🧄
• Onions 🧅