Posts Tagged ‘bathua’

Bathue Ki Sabji

January 26th, 2011

Bathue Ki Sabji is one of my favorite vegetables in winters simply because Bathua Leaves are not available in summers. I love its simplicity and flavor.

   

Bathue Ki Sabji Recipe

Bathue Ki Sabji

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 6
Difficulty: Easy
   
   
   
   
   

Ingredients

Bathua Leaves 250 gm
Potatoes 250 gm
Vegetable Oil 1 tbsp
Jeera (cumin seeds) 1/2 tsp
Heeng (asafoetida powder) A pinch
Salt 1/2 tsp
Red Chilli Powder 1/2 tsp
Dhania (coriander powder) 1/2 tsp
Haldi (turmeric powder) 1/2 tsp
Amchur (dried mango powder) 1 tsp

Method

  1. Remove the stems of Bathua Leaves.
  2. Wash it multiple times so that all the dirt is removed. Cook in pressure cooker with half inch of water. Once the cooker starts whistling, turn off the heat.
  3. Open the cooker when steam dies down. Drain the water and grind bathua coarsely without any water.
  4. Boil potatoes separately: Cook potatoes in a pressure cooker with half inch of water. Once it starts whistling, turn down the heat. Turn off the heat in 7 minutes. Open the cooker when steam dies down.
  5. Peel potatoes when they are cold enough to handle. Break them in small pieces with your fingers.
  6. Heat oil in a pan. Add heeng and jeera. Wait till jeera crackles.
  7. Add rest of the spices except amchur and fry for a few seconds.
  8. Add broken potatoes and drained bathua leaves and mix well.
  9. Turn down the heat and cook for a few minutes. Add amchur powder and mix well. Turn off the heat.
  10. Bathue Ki Sabji is ready to serve.

Notes

  1. If you don’t have a grinding stone, just mash bathua with a potato masher.
  2. This serves as a fantastic filling for stuffed Paranthas. Just mash the sabji and fill it in paranthas.
  3. Bathua is also known as White GooseFoot.

Pictures

Bathua Leaves

Bathua Leaves

Stems removed

Stems removed

Boiled and ground bathua

Boiled and ground bathua

Boiled potatoes and bathua

Boiled potatoes and bathua

Oil + jeera + heeng

Oil + jeera + heeng

Added rest of the spices

Added rest of the spices

Added potatoes and bathua

Added potatoes and bathua

Added amchur

Added amchur

Bathue Ki Sabji ready

Bathue Ki Sabji ready

Bathue Ka Raita

January 25th, 2011

Bathue Ka Raita is my favorite Raita in winters simply because Bathua Leaves are not available in summers. So I look forward to making this Raita in winters.

   

Bathue Ka Raita Recipe

Bathue Ka Raita

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: Not applicable
Difficulty: Easy
   
   
   
   
   

Ingredients

Bathua Leaves 100 gm
Plain Yogurt 500 gm
Vegetable Oil 1/2 tsp
Cumin Seeds 1/2 tsp
Heeng (asafoetida powder) A pinch
Salt 1/2 tsp
Red Chilli Powder 1/4 tsp

Method

  1. Remove the stems of Bathua Leaves.
  2. Wash it multiple times so that there is no dirt. Cook in pressure cooker with half inch of water. Once the cooker starts whistling, turn off the heat.
  3. Open the cooker when steam dies down. Drain the water and grind bathua with very little water preferably on a grinding stone.
  4. Whisk yogurt with ground bathua, salt and red chilli powder and keep it aside.
  5. Heat oil in a small pan. Add heeng and jeera. Wait till jeera crackles.
  6. Turn off the heat.
  7. Add the tempering to the yogurt and mix. Bathue Ka Raita is ready to serve.

Notes

  1. If you blend bathua in blender, you may have to add some water. So make sure that at least yogurt is thick so that the Raita is not too watery.
  2. Bathua is also known as White GooseFoot.

Pictures

Bathua Leaves

Bathua Leaves

Stems removed

Stems removed

Boiled and ground bathua

Boiled and ground bathua

Preparing tempering

Preparing tempering

Yogurt + bathua + tempering

Yogurt + bathua + tempering

Bathue Ka Raita ready

Bathue Ka Raita ready

   By Ruchi Garg