Okra-and-Potato Hash

Ingredients

• 1 tablespoon brown mustard seeds whole
• 2 teaspoons ginger fresh minced
• 2  garlic cloves minced
• 2 teaspoons ground coriander 
• 2 teaspoons ground cumin 
• 0.5 teaspoon ground pepper red
• 1 teaspoon ground turmeric 
• 0.3 teaspoon kosher salt 
• 1.5 pounds okra fresh cut into 1/8-inch-thick slices
• 0.5 pound russet potatoes diced
• 1.5 tablespoons sesame seed toasted
• 1 small onion sweet minced
• 0.3 cup vegetable oil 

Equipment

• frying pan
• wok

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.
2. Add onion and next 2 ingredients; saut 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.
3. Sprinkle with sesame seeds just before serving.