Bathue Ki Sabji is one of my favorite vegetables in winters simply because Bathua Leaves are not available in summers so you look forward to the vegetable. It does not use too many ingredients and I love its simplicity and the flavor.
|Preparation Time:||60 minutes|
|Bathua Leaves||250 gm|
|Vegetable Oil||1 tbsp|
|Jeera (cumin seeds)||1/2 tsp|
|Heeng (asafoetida powder)||A pinch|
|Red Chilli Powder||1/4 tsp|
|Dhania (coriander powder)||1 tsp|
|Haldi (turmeric powder)||1/4 tsp|
|Amchur (dried mango powder)||1/2 tsp|
- Remove the stems of Bathua greens.
- 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/cut 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.