Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, kalo jeere bata (nigella seeds chutney - bengali style). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Kalo Jeere Bata (Nigella Seeds Chutney - Bengali Style) is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Kalo Jeere Bata (Nigella Seeds Chutney - Bengali Style) is something which I have loved my whole life.
Heat oil in a pan and temper with nigella seeds and red chilies. This dish has a lot of childhood memories. My late mother used to make it quite often.
To get started with this recipe, we have to first prepare a few ingredients. You can have kalo jeere bata (nigella seeds chutney - bengali style) using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Kalo Jeere Bata (Nigella Seeds Chutney - Bengali Style):
- Prepare 1 tbsp. nigella seeds (kalonji)
- Prepare 2 tbsp. mustard oil
- Get 1-2 dry red chilies
- Make ready 2-3 garlic cloves, sliced
- Make ready 1-2 onions, sliced
- Get handful coriander leaves
- Get to taste salt
- Prepare 1 tsp. raw mustard oil to garnish
- Make ready 1/2 tsp. turmeric powder
Dear Ushnish, Thanks for dropping by. Bata jeera always taste good than the powdery one we use, but alas its a fast world, and the sheel-nora is kept solely. Parshe macher jhlol or Mullet fish gravy with green chilli and nigella seeds has found its place in Bengali kitchen perhaps from time immemorial. Small in size, fitted well within the palm, Parshe has an immaculate taste which is simply unmatched.
Steps to make Kalo Jeere Bata (Nigella Seeds Chutney - Bengali Style):
- 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.
I am pretty fond of Parshe fish and invariably all of its. Traditionally in Bengali households, the posto bata ('bata' meaning paste) or any paste as such, was made by hand using the 'shil-nora' as we call it. This dry red chilli imparts a nice flavor to the oil. Now add in the Kalo Jeera or Kalonji (Nigella seeds) and let them splutter. This is a very typical fish curry, laden with prominent Bengali flavors.
So that is going to wrap this up for this exceptional food kalo jeere bata (nigella seeds chutney - bengali style) recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
