Spicy Okra and Potato Stir-Fry

1.Heat the vegetable oil in a large non-stick skillet or wok over medium heat.

2.Add the mustard seeds and cumin seeds. When they begin to splutter, add the sliced onions and sauté for 3-4 minutes until they turn translucent and slightly golden.

3.Add the ginger-garlic paste and chopped green chili (if using). Cook for 1 minute until fragrant.

4.Add the diced potatoes to the skillet. Stir well to coat them with the oil and spices. Cover and cook for 8 minutes, stirring occasionally to prevent sticking and ensure even cooking.

5.After 8 minutes, add the sliced okra, turmeric powder, red chili powder, ground coriander, garam masala, salt, and black pepper. Mix thoroughly to combine all ingredients.

6.Cook uncovered for another 7-8 minutes, stirring gently every 2 minutes. Cook until the okra is tender but not mushy and the potatoes are cooked through with a slight crispness on the edges.

7.Taste and adjust salt or chili powder if needed.

8.Garnish with freshly chopped coriander leaves before serving.

9.Serve hot as a side dish or with steamed rice or flatbread for a complete vegetarian meal.