Name: Kalo Jeere Bata (Nigella Seeds Chutney - Bengali Style) recipe by Bethica Das at BetterButter
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Yield: 3
Ingredients: 1 tbsp. nigella seeds (kalonji); 2 tbsp. mustard oil; 1-2 dry red chilies; 2-3 garlic cloves, sliced; 1-2 onions, sliced; salt to taste; 1/4 tsp. turmeric powder; handful of coriander leaves; 1 tsp. raw mustard oil to garnish

ABOUT Kalo Jeere Bata (Nigella Seeds Chutney - Bengali Style) RECIPE

This dish has a lot of childhood memories. My late mother used to make it quite often. So I would like to share this family recipe of an unusual, but a delicious chutney made with nigella seeds (kalonji). Combined with garlic, it is considered healthy and an antioxidant. I also added some onion and a handful of coriander leaves for some added flavour. This yummy concoction can be relished with plain steamed rice or as a side dish with chapatis.

Ingredients Serving: 3

1 tbsp. nigella seeds (kalonji)
2 tbsp. mustard oil
1-2 dry red chilies
2-3 garlic cloves, sliced
1-2 onions, sliced
salt to taste
1/4 tsp. turmeric powder
handful of coriander leaves
1 tsp. raw mustard oil to garnish

Instructions

Heat oil in a pan and temper with nigella seeds and red chilies. Saute for a few seconds. Then add the garlic and saute till it turns light brown.
Add the onion, salt and turmeric powder. Fry on a medium flame till light brown. Add the coriander leaves and continue to saute for a minute.
Switch off the flame and keep aside to cool down. Blend by adding little water. Serve, garnished with raw mustard oil. Relish with plain steamed rice or as a side dish with chapatti.

Similar Recipes