Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, kalojira bhorta (mashed nigella seeds). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Kalojira Bhorta (Mashed Nigella seeds) is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Kalojira Bhorta (Mashed Nigella seeds) is something that I’ve loved my whole life.

A unique bhorta recipe using nigella seeds / kalijeera. Apart from it's nutritional benefits, it also tastes delicious and is super easy to make. Grind the dry red chilli with salt to taste, add roasted onions and roasted kali jeera seeds.

To get started with this particular recipe, we have to prepare a few components. You can have kalojira bhorta (mashed nigella seeds) using 7 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Kalojira Bhorta (Mashed Nigella seeds):

1. Prepare 2 tsp Nigella seeds
2. Make ready 2 cloves garlic
3. Get 1/4 of a onion
4. Prepare 2 dried red chillies
5. Make ready 1 tsp ghee or butter
6. Take to taste Salt
7. Prepare 1 tsp mustard oil or any other cooking oil

Just about every region has a version of chingri bhorta. It is a tasty dish with a very simple preparation. Right before taking the cooking pot off the stove, add a teaspoon of powder, garam masala and radhuni (wild celery seed) powder. Alpana Habib's Recipe: Alu Kalo jirar bhorta.

Instructions to make Kalojira Bhorta (Mashed Nigella seeds):

1. Heat up a frying pan with mustard oil. Wash the Nigella seeds and add them in the pan. Fry them for 2 minutes on low flame. Then add chopped onions, garlic cloves & dried chillies.
2. Fry them all for 2 more minutes. Turn of the flame. Now grind them in a Grinder or in a mortar and pestle. At the end add salt and ghee. Serve them with rice.
3. Tips: Do not fry Nigella seeds on high flame and for long time. Otherwise they will taste more bitter.

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