Kalonji Wali Bhindi-Tamatar Subzi
Bhindi or Okra is one of my most favorite vegetables. I love it a lot, and i am glad my loved ones love it equally.
I usually keep prepararing three kinds of preparations with Bhindi/Okra whenever they are available fresh which are so adored by my family. I either fry them or make a Curry/Patla Salan or sometimes make a sautéed dish with tomato and onion which is what I’m writing about today. We have it along with Parathas for Brunch on the weekends or at Breakfasts.
Kalonji Wali Bhindi-Tamatar Subzi – Sautéed Okra with Tomatoes and Nigella seeds
Adding Nigella seeds/Kalonji to the dish here gives it its own unique peppery taste. The seeds are also known for their medicinal value. These little things are considered as a herbal medicine for many ailments and is beneficial for good health. Lots about this spice is also written in the Quran, The Prophet Mohammad (صَلَّى اللَّهُ عَلَيْهِ وَسَلَّمَ) has said “Hold on to the use of Black Seed for it has a remedy for every illness except death”. Evidence of the therapeutic use of Nigella seed has been found in all over the world. So I tend to add it to almost all the dishes I can in small amounts.
Kalonji Wali Bhindi-Tamatar Subzi – Sauteed Okra with Tomatoes and Nigella seeds
Ingredients:
- Canola/Sunflower Oil – 3 tbsp
- Okra Pods/Bhindi – 550 gms, washed, dried with paper towels, chopped into 1/2 inch pieces
- Tomato (fresh)/Tamatar – 1, ripe red, large, finely chopped
- Yellow Onion/Pyaz – 1, large, finely sliced
- Nigella Seeds/Kalonji – 1 tbsp
- Red Chilli Powder/Lal mirch powder – 1 1/3 tsp
- Salt/Namak – 1 1/3 tsp
Method:
- In a sauce pan at medium high heat, pour in the oil, and as soon as it warms up, add the kalonji, and the sliced onions. Let them cook till they are all nicely lightly browned.
- Add the chopped tomatoes and let it cook till they are sofy and mushy. Also throw in the red chilli powder and salt and mix well.
- Lower the heat and add the chopped Bhindi and fry it for 3 minutes. Pour in a cup of water and close the lid. Let it cook till the Bhindi is soft and done. Keep opening the lid, and checking it, if it’s getting stuck to the bottom. Also, you can add a little more water if needed. Serve hot.
Serve it hot along with warm Parathas for a Brunch or Breakfast. You will also enjoy this as a dry side-dish along with Basmati Chawal/Rice.
Luv,
Mona
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March 17th, 2008 at 3:59 pm
Mmm..!! We had Bhindi masala y’day for dinner (from the Swad package:D), it was good. This looks delcious Mona, I get only frozen ones here. Enjoy!:)
I am on break from Friday, see you again in May, take care.
March 17th, 2008 at 4:06 pm
I love Okra a lot, too! Here’s something I have to try soon, it looks great!
March 17th, 2008 at 4:21 pm
Can’t say I like okra but I am trying to add it more to my diet these days. Your’s looks yummy enough for me to try hehe.
March 17th, 2008 at 7:11 pm
Mona, the okra dish looks lovely…it’s an underated veggie.
March 17th, 2008 at 8:49 pm
Astoundingly-simple recipe, but quite intriguing! I love kalonji (enough that I gave this name to one of my cats!)- also a favorite topping for breads, but here it stands so prominently! Of course I’ll be trying this…
March 17th, 2008 at 10:58 pm
ohh! i love okra! and this dish sounds amazing.
i’ve never used kalonji in any dishes, maybe it’s time to start huh?
March 18th, 2008 at 3:58 am
hey Mona thanx for accepting my frndship req in foodbuzz:)And this okra looks delicious… nice and juicy.I am sure going to try these.
March 18th, 2008 at 12:54 pm
This happens to be my fav too, love bendi dishs. Adding kalonji is nice twist. Looks delicious Mona.
March 18th, 2008 at 1:41 pm
add me to the list of bhindi fans, looks very tempting!
March 18th, 2008 at 4:44 pm
Looks simple and delicious Mona. I always rack my brains for recipes with kalonji. Thanks.
March 18th, 2008 at 6:46 pm
Mona, Looks so yummy! Gloria
March 19th, 2008 at 1:53 am
I love okra dishes, and this is a real tempting dish, love that picture!
March 19th, 2008 at 9:52 am
what a simple and gorgeous dish! we love okra too, but haven’t seen good ones in a while.
March 19th, 2008 at 11:08 am
Nice dish, I remember my mom saying us to eat few kalongi everyday for its medicinal properties and it being a sunnat.Its good if we use it in our dishes this way.
April 2nd, 2008 at 12:56 am
I love okra. A similar, but slightly different dish is prepared in Turkey, my husband’s homeland, and I really love the taste of this veggie. Will try your recipe too!