karale (कारळे) /Khurasni(खुरसणी)/ Niger seeds chutney and stuffed Bhindi/Okra
Every time I put a photo of the coming soon recipe on My Foodcourt’s FB page the ‘soon’ never happens. The past month has just zoomed past me (the entire half year for that matter!). Both the kids are back to school after a two month long vacation. The little one started going to her ‘new school’, she is very happy that she finally gets to go to her dada’s school :)
The hot sultry summer has given way to a breezy-rainy weather. The Monsoon has also brought with it the much awaited new season’s of Masterchef Australia and White collar – lots of things to look up to; just like this chutney.
I have been meaning to make this chutney for many days but the easy availability of a readymade/mom-made chutney kept me from making it till now.
The chutney that I am talking about is made from karale (कारळे) / Khurasni (खुरसणी) in Marathi or as I learned from Shruti on the FB page, they are known as Niger seeds in English. More on Niger seeds here.
The seeds are pound with garlic and red chilly powder to make a very tempting fiery chutney usually eaten with bhakri, Roti or hot rice. This chutney is also used as a filling for veggies like brinjal. I did not have brinjals and hence I added the chutney to the filling I made to stuff Bhindi/okra. The result was a fantyastic tasting spicy side dish. The lad kept asking for more and failed to notice the number of Rotis that went into his tummy. :)
Here’s the recipe for the Niger Seeds chutney:
1 cup from karale (कारळे) /Khurasni(खुरसणी) or Niger seeds
~ 10-12 garlic pods peeled (you may use less)
2 tsp red chilli powder (you can add more)
Salt to taste
Lightly roast the Niger seeds for 1-2 minutes (take care not to burn them)
Grind/ pound together all the ingredients to a dry chutney. I started by using a wooden morter and pestle but pounding the seeds to a fine powder was taking time so gave in and used the mixer.
Serve this with hot BhakriRoti/Rice preferably with a drizzle of groundnut oil.
Recipe for stuffed Okra with Niger seed chutney:
10-12 medium sized fresh and tender Bhindi/okra, washed, dried and slit lengthwise
2 tbsp oil
Juice of half a lemon/lime
Fresh coriander leaves for garnish
For the stuffing:
2 medium sized onions peeled and grated
½ cup roasted groundnut powder
4 tsp above Niger seeds chutney
2 tsp Kanda Lasoon masala (optional.I used my mom’s.)
Salt to taste.
Mix all the ingredients for stuffing.
Stuff the okra with it.
Heat oil in a wide flat bottom nonstick pan. Add the stuffed bhindi carefully.
Cook for 3-4 minutes without stirring.
Cover and cook for the next 3-4 minutes. Add a few drops of lime juice and stir once.
Cook uncovered till done (not very soft or mushy ). If you have the time and the patience cook uncovered all the time stirring only occasionally.
Garnish with fresh coriander leaves.
Serve hot with Bhakri,Roti or Rice.
The theme for this month’s exercise was ‘Less is More’, which is currently my style of photography. The chutney as well as stuffed Okra/Bhindi photos above was taken with this theme in mind.Keep it simple is currently my photography mantra too.
Thank you again Aparna for coming out with these simple but helpful themes for the exercise.