Bathue Ka Raita

January 25th, 2011 by ruchi Leave a reply »

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

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1 comment

  1. razia says:

    thank u . it was really nice. i enjoyed a lot.

   By Ruchi Garg