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


  • 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


  • 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.


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15 Responses to “Kalonji Wali Bhindi-Tamatar Subzi”

  1. 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.

  2. I love Okra a lot, too! Here’s something I have to try soon, it looks great!

  3. 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.

  4. Mona, the okra dish looks lovely…it’s an underated veggie.

  5. 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…

  6. ohh! i love okra! and this dish sounds amazing.
    i’ve never used kalonji in any dishes, maybe it’s time to start huh?

  7. 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.

  8. This happens to be my fav too, love bendi dishs. Adding kalonji is nice twist. Looks delicious Mona.

  9. add me to the list of bhindi fans, looks very tempting!

  10. Looks simple and delicious Mona. I always rack my brains for recipes with kalonji. Thanks.

  11. Mona, Looks so yummy! Gloria

  12. I love okra dishes, and this is a real tempting dish, love that picture!

  13. what a simple and gorgeous dish! we love okra too, but haven’t seen good ones in a while.

  14. 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.

  15. 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!

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