|Preparation Time:||10 minutes|
|Cooking Time:||20 minutes|
|Bathua Leaves||250 gm|
|Vegetable Oil||1 tbsp|
|Jeera (cumin seeds)||1/2 tsp|
|Heeng (asafoetida powder)||A pinch|
|Red Chilli Powder||1/2 tsp|
|Dhania (coriander powder)||1/2 tsp|
|Haldi (turmeric powder)||1/2 tsp|
|Amchur (dried mango powder)||1 tsp|
- Remove the stems of Bathua Leaves.
- 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.
- Open the cooker when steam dies down. Drain the water and grind bathua coarsely without any water.
- 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.
- Peel potatoes when they are cold enough to handle. Break them in small pieces with your fingers.
- Heat oil in a pan. Add heeng and jeera. Wait till jeera crackles.
- Add rest of the spices except amchur and fry for a few seconds.
- Add broken potatoes and drained bathua leaves and mix well.
- Turn down the heat and cook for a few minutes. Add amchur powder and mix well. Turn off the heat.
- Bathue Ki Sabji is ready to serve.
- If you don’t have a grinding stone, just mash bathua with a potato masher.
- This serves as a fantastic filling for stuffed Paranthas. Just mash the sabji and fill it in paranthas.
- Bathua is also known as White GooseFoot.