Okra and Potatoes with Toasted Sesame Seeds
Aloo Bhindi Subji
Why This Recipe Works
This dish gives okra and potatoes a glamorous makeover with a tangy tamarind glaze and a crunchy coating of toasted sesame seeds. It's a vibrant, textured side that balances heat, acidity, and earthiness perfectly.
Instructions
Toast the sesame seeds in a dry pan for 3 minutes until they turn almond brown, then set them aside.
Sizzle mustard seeds, cumin, and curry leaves in oil. Add the garlic for a minute, then toss in the potato wedges and stir-fry for 3 minutes.
Add 2 tablespoons of water, cover, and cook for 5 minutes. Add the okra, turn up the heat, and cook for another 8 minutes until both vegetables are nearly tender.
Stir in the red pepper flakes, tamarind, turmeric, salt, and toasted sesame seeds. Cover and cook for a final 4 minutes to let the flavors meld together into a tangy, nutty coating.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
