Bathua Riata

Bathua or chenopodium is a leafy vegetable grown across the extent of the country. This is basically a weedy plant which grows very easily and is edible for the human. These leaves are full of nutrition and contain essential minerals and amino acids
Bathua leaves are available in winter months and prepare lots of amazing dishes. When added to mustard and spinach leaves they make a scrumptious saag dish. Chopped leaves added to chapati flour make such yummy bathua paranthas. And above all the raita made with these leaves is such a unique and yummy yogurt based dish which has a cool effect on both your plate as well the stomach. This raita goes well with main course dishes as a side dish. The nutritive value of bathua is increased when its blanched leaves are added to the fresh and creamy curd or yogurt. I add some grated ginger and pudina-bhuna jeera masala to make it more relishable
Bathua Raita
Preparation time   20 minutes
Making time   5 minutes
Servings   4-6
Cuisine   Indian
1- Bathua leaves – 250 gms or a bunch
2- Fresh curd – 500 gms or 2 cups
3- Salt, roasted cumin powder, black pepper powder and red chilly flakes – as per taste
4- grated ginger and chopped green chilly – 1 tsp each
5- Sufficient water for blanching the leaves
First of all, keep the water for  boiling and add chopped bathua leaves
After 2 minutes switch off the gas and strain water
The leaves are soft now. Let them cool and chop finely.
Whisk curd and add all the spices mentioned above along with pudina masala
Add chopped bathua leaves and mix well
Tasty and nutritious bathua raita is ready to serve. Add salt just before serving it

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