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My Foodcourt

Simple comfort food recipes to nourish the Soul

June 25, 2012 Chutneys

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.

This chutney  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 pounded 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 used the chutney to  to stuff Bhindi/Okra/Ladys finger. The result was a fantastic tasting spicy side dish. The lad kept asking for more and failed to notice the number of Rotis that went into his tummy. 🙂

Karale/Niger seeds Chutney recipe

Summary

  • Cuisine: maharashtrian
  • Course: condiments
  • Cooking Technique: Pounding
  • Cooking Time: 10 mins

Ingredients

1 cup from karale (कारळे) /Khurasni(खुरसणी) or Niger seeds
~ 10 – 12 pods garlic peeled (you may use less)
2 tsps red chilli powder (you can add more)
to taste Salt

Steps

  1. Lightly roast the Niger seeds for 1-2 minutes (take care not to burn them)
  2. Grind/ pound together all the ingredients to make a dry chutney.
  3. Serve this with hot Bhakri,Roti or Rice with a drizzle of groundnut oil or ghee.

Okra stuffed with Karale/Niger seeds recipe:

Summary

  • Cuisine: Maharashtrian
  • Course: side dish
  • Preparation Time: 10 mins
  • Cooking Time: 15 mins

Ingredients

10 – 12 / medium sized fresh and tender Bhindiokra, washed, dried and slit lengthwise
2 tbsps oil
half Juice o a lime
Fresh coriander leaves for garnish
For the stuffing:
2 medium sized onions peeled and grated
½ cup roasted groundnut powder
4 tsps above Niger seeds chutney
2 tsps Kanda Lasoon (Onion garlic masala-optional.)
to taste Salt

Steps

  1. Mix all the ingredients for stuffing.
  2. Stuff the okra with it.
  3. Heat oil in a wide,flat bottom nonstick pan. Add the stuffed bhindi carefully.
  4. Cook for 3-4 minutes without stirring.
  5. Stir carefully.
  6. Cover and cook for the next 3-4 minutes. Add a few drops of lime juice and stir once.
  7. 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.
  8. Garnish with fresh coriander leaves.
  9. Serve hot with Bhakri,Roti or Rice.

Aparna of My Diverse Kitchen has started a series of photography exercises for amateur food photographers. See last month’s exercise for My Foodcourt here.

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 were 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.

Categories: Chutneys Tags: bhindi, chutney, karale, Maharashtrianfood, nigerseeds, okra, sidedish

Previous Post: « {Food Photography} Coconut Barfi revisited
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Reader Interactions

Comments

  1. Nupur says

    June 25, 2012 at 3:15 pm

    I love karalyache chutney! But had no idea what it really was. Thanks for the informative post.
    Your little doll is so adorable!!! Thanks for sharing pictures. Hope both kids have a really fun school year.

    Reply
  2. Aparna says

    June 26, 2012 at 4:19 am

    I’ve never seen these seeds before! Have to go looking for some. What do they taste like?
    Thanks for joining in this month and am happy they’re helping. 🙂
    I especially like the pictures of the seeds in the bowl and that of the chutney.

    Reply

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    My experiments with cooking go way back, when I stayed in a hostel for my higher studies. The ‘Mess’ (literally) food was good just to satisfy the stomach, not the palate. I really missed my mom’s food then. I still do. A self confessed foodie, I love trying out new recipes. ...

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