The Black seeds are the KhuraasNi seeds (Botanical name: Veronina Anthelmintica).
Slender black and nutritious, antihelmintic.
As kids growing up in Mumbai you would not expect us to know about KhuraasNi. On our visits to Gondavale we would be served this black chutney at the top of the Taat. Wondering as we licked what it was? My Mother as ignorant as me having grown up in the konkan, had never heard of KhuraasNi. She guessed, may be sunflower seeds! But they are not.
Till I grew to be older I was clueless even though we would enjoy it from packets bought from small shops in the ghats.
One day my friend Sangita's Mom made the chutney and she gave it to me to taste. Hers was with peanuts, yummy nevertheless. I was enlightened then about KhuraasNi.
This recipe is from a random source, I don't remember who gave it to me but this is how I make it.
1 cup KhuraasNi
1/2 cup sesame seeds / Til
1/2 dry coconut
1 teaspoon coriander seeds
1 teaspoon cumin
1 teaspoon salt
1 teaspoon red chili powder
Toast the KhuraasNi and sesame seeds for a minute in the microwave. Keep aside.
Chip the dry coconut into slices and toast in the MW for 1.5 mins, tossing once for even browing.
Now toast the cumin and coriander seeds for 30 secs.
Cool to room temp all the ingredients. Mix and put in the grinder jar. Dry grind to coarseness with red chili powder and salt.
It can be served with the traditional Taat or even with dosas and idlis for a change. A drizzle of oil will make it a good lick and you won't cough up from the spice going up your nose.
Enjoy it more by storing in an airtight container to last you long at room temp and stretch the shelf life to months by storing in the fridge.