Okra-And-Potato Hash

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

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. Add onion and next 2 ingredients; saute 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.

brown mustard seeds, vegetable oil, sweet onion, garlic, fresh ginger, russet potatoes, ground red pepper, kosher salt, fresh okra, ground cumin, ground coriander, ground turmeric, sesame seeds

Taken from www.myrecipes.com/recipe/okra-potato-hash (may not work)