Kalonji Masala

Kalonji masala or karela masala is a mandatory ingredient for making stuffed vegetables. Every household has its own traditional recipe or ratio of ingredients. This ratio is my saasu maa's and it is so far the best for me.

Whenever I make bharwan sabzi, my friends and distant family members ask "how you made this? It's very tempting and unique, the aroma makes it more yummy"!

So, it is not only the ratio and spices, these spices are dry roasted in a special manner that makes it  very fragrant and aromatic!

Kalonji masala is made of only 4 spices... coriander seeds, Fennel seeds, nigella seeds and fenugreek seeds in that order but it is not roasted in that order or altogether!

If you take 1 cup coriander seeds, take just half of that moti saunf or fennel seeds.

Then take nigella seeds or kalonji/mangrail just half of saunf.

Take methidana just quarter of kalonji.

Now on a tawa, first start roasting coriander seeds.

After about 1-2 minutes, add fenugreek seeds.

When you see coriander seeds are about to be done , add saunf.

After a couple of seconds, add kalonji and turn off the flame.

Keep stirring lightly, kalonji will be roasted in the heat of other spices.

When it cools down, grind and store in air tight jar.

Enjoy!