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

15 thoughts on “Kalonji Wali Bhindi-Tamatar Subzi

  1. 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!

  2. 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.

  3. 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…

  4. 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.

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