Bathua or Bathuwa is green leafy vegetable and wild relative of the spinach family also known as chenopodium. Mainly used in preparing stuffed pori or parathas, raita and sarso ka saag. It’s rich in vitamin A, calcium, phosphorus, iron, fibre and potassium and its helps in reducing digestive problems. During winter season, you can get fresh and seasonal bathua in Indian market.
Preparation Time: 10 Minutes
Cooking Time: 15 Minutes
1 Cup Bathwa (Cheel bhaji or chenopodium), chopped
2 Cup Curd, Whipped
Roasted Cumin Powder to Taste
Chaat Masala to Taste
Black Pepper Powder to Taste
Red Chili Powder to Taste
Salt to Taste
Green Coriander Leaves, for garnishing
Remove the stems and wash the bathwa leaves.
Boil the leaves in pressure cooker with one cup water till to 2-3 whistles.
Blend the boiled leaves in mixy till to chunky form.
Whisk the fresh curd until to smooth adding small quantity of water or milk.
Combine mashed bathwa with curd and add spices, mix it.
Garnish raita with coriander leaves and serve with rice or pulao.
Adjust the salt and spices as per taste.
Add milk in curd while blending, it’s enhance the taste and gives creamy texture.
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