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