Potato & Okra Hash


1 tablespoon whole brown mustard seeds

⅓ cup vegetable oil

1 small sweet onion, minced

2 garlic cloves, minced

2 teaspoons minced fresh ginger

½ pound small russet potatoes, diced

½ teaspoon ground red pepper

¼ teaspoon kosher salt

1 ½ pounds fresh okra, cut into 1/8-inch-thick slices

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground turmeric

1 ½ tablespoons sesame seeds, toasted


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.