Makes 4 to 6 servings
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
1/4 pound small russet potatoes, diced
1/4 pound small sweet 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
2 cups arugula leaves
½ cup pepitas (pumpkin seeds)
3-4 Tbsp olive oil
Juice of ½ lemon (add zest, too, for more lemon flavor)
1 clove garlic, roughly chopped
½ tsp salt
¼ tsp pepper
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.
