 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 tablespoon whole brown mustard seeds |
1/3 cup vegetable oil |
1 small sweet onion, minced |
2 garlic cloves, minced |
2 teaspoons minced fresh ginger |
1/2 pound small russet potatoes, diced |
1/2 teaspoon ground red pepper |
1/4 teaspoon kosher salt |
1 1/2 pounds fresh okra, cut into 1/8-inch-thick slices |
2 teaspoons ground cumin |
2 teaspoons ground coriander |
1 teaspoon ground turmeric |
1 1/2 tablespoons sesame seeds, toasted |
Directions:
1. Cook mustard seeds in hot oil in a wok or large heavy skillet over medium-high heat 10 seconds or just until seeds begin to pop. Add onion and next 2 ingredients; sauté 2 minutes or until fragrant. Stir in potatoes, red pepper, and salt; cover, reduce heat to low, and cook, stirring occasionally, 5 minutes. Uncover; stir in okra, next 3 ingredients, and salt to taste. Cook, uncovered, over low heat, stirring occasionally, 8 to 10 minutes or until potatoes and okra are tender. Sprinkle with sesame seeds just before serving.
|
|