ever heard Kalonji bharatThe This Bengali recipe is All Things Flavful


Highlight

  • Nigella seed is a mixture of Nigella seed, onion, garlic, chilli
  • It is traditionally prepared on grinding stone.
  • Locally called Kahljera fills, it is best served with steamed rice

Indian cuisine is as versatile as its culture – all thanks to the countless number of cuisines from every region and sub-region. While some dishes receive global acclaim, others are not much sought out. One such recipe is Bengali style Kalonji Bharat. Locally called klojeera bharta (As we call Nigella Beej in Bengali), it is a popular side dish in a popular Bengali gharana. Nigella fills Basically toast is a basic mash of Nigella seeds, onions, garlic, chilli and salt. It also contains a normal amount of mustard oil which brings a rich and strong flavor to the dish. Nigella fills It is best enjoyed when paired with boiled rice (during lunch).

In addition to being a delicious side-dish, Kalonji Fills It is also popularly known as a palate cleanser. Bengalis often prepare it to bring a taste in the mouth after suffering from fever. However, you can prepare it anytime and enjoy a burst of flavor in your palate.

Traditionally, this recipe requires grinding stones for preparation. But you can also prepare it in small sauce Jar, we get with the mixer grinder. Come learn the recipe!

See Bengali step-by-step recipe here Kalonji bharat:

material:

2-3 tablespoons kalonji (Nigella seeds)

1 onion, chopped

3-4 cloves of garlic

2 whole red chillies

Salt to taste

Mustard oil, at least 1-2 tablespoons

way:

Toast kalonji Releases a strong aroma in the pan. Make sure you do not burn spices. Set aside

Similarly, toast the red chillies and keep them aside.

Fry the onion and garlic cloves in a little oil until the raw aroma of the vegetables is gone.

Now, take all the ingredients in small sauce Jar, with some salt, and grind.

Transfer it to a bowl and add mustard oil. Mix everything by hand to get a paste-like texture Fills.

And if you plan to go the traditional way, instead of a mixer grinder, use a grinding stone to make the paste manually. It just cannot be denied that the traditional process makes the dish more delicious.

Try this unique recipe at home and tell us how you liked it in the comment section below!

About Somdutt SahaExplorer- It is like calling Somdutt himself. Be it in the context of food, people or places, she longs to learn about the unknown. A simple aglio olio pasta or dal-chwal and a good film can make it a day.

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