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South Indian Potato-Okra Curry (Bhindi Curry)
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
South Indian spicy bhindi curry: Okra and potato medley with bold spices.
Ingredients:
  • 0.5 pound fresh okra
  • 3 tablespoons vegetable oil, divided
  • 0.5 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
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground turmeric
  • 0.25 teaspoon ground fenugreek
  • 2 tablespoons chopped fresh cilantro
Instructions:
  • After giving the okra a refreshing rinse, ensure they are fully dry before slicing into charming 1/4-inch thick wheel-shaped rounds, allowing them to air out for at least 10 minutes.
  • Once the okra is drying, heat 1 tablespoon of oil in a skillet over medium-high heat. Fry the potatoes in the hot oil until almost browned, which should take about 5 to 7 minutes. Set aside.
  • In a large skillet or wok over medium-high heat, heat the remaining oil. Saute cumin seeds until beginning to brown, around 30 seconds. Add mustard seeds and cook until they start popping, 15 to 30 seconds. Toss in curry leaves, followed by okra rounds, and stir-fry until crispy and browned, for about 5 to 7 minutes. Introduce onion, chile pepper, garlic, and salt, sauté until onions start browning, approximately 5 minutes. Sprinkle turmeric and fenugreek, stirring to coat evenly. Finish by adding cilantro and serve.

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