Okra and Potato Hash

• 1 tbsp whole brown mustard seeds
• 1/3 cup vegetable oil
• 1 small sweet onion
• 2 garlic cloves, minced
• 2 tsp minced fresh ginger
• 1/2 lb small russet potatoes, diced
• 1/2 tsp ground red pepper
• 1/4 tsp kosher salt
• 1 1/2 pounds fresh okra, cut into 1/8-inch-thick slices
• 2 tsp ground cumin
• 2 tsp ground coriander
•  1 tsp ground turmeric
• 1 1/2 tbsp sesame seeds

Get Ingredients

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.