Kalo Jeere Bata (Nigella Seeds Chutney - Bong Style)

       
          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 steamed rice or as a side dish with chapattis. 

          

          It is particularly beneficial during winters to ward off cold and is also given to new mothers as it is considered to strengthen immunity. This humble seed is also used for tempering and is widely popular in Bengali cuisine. This seed combined with mustard oil is a heavenly combo. The oil is equally good for treatment of migraine, diabetes and other health problems.

• 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
• 1/2 tsp. turmeric powder
• handful of coriander leaves
• 1 tsp. raw mustard oil to garnish

          Heat oil in a pan and temper with nigella seeds and red chilies. Sauté for a few seconds. Then add the garlic and sauté 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 sauté 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.