Bathue Raita
Bathua Raita is a nutritious and refreshing yogurt-based dish made with bathua (also known as lamb's quarters or pigweed) and spices. Here's a simple recipe to make Bathua Raita:
Ingredients:
- 1 cup fresh bathua leaves, washed and finely chopped
- 2 cups plain yogurt (curd), whisked until smooth
- 1 tablespoon oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 green chili, finely chopped (optional)
- 2-3 garlic cloves, minced
- Salt to taste
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon chaat masala (optional)
- Fresh coriander leaves for garnish (optional)
Instructions:
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Prepare Bathua:
- Wash the bathua leaves thoroughly and finely chop them. Set aside.
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Whisk Yogurt:
- In a large mixing bowl, whisk the plain yogurt until smooth. Set aside.
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Cook Bathua:
- Heat oil in a small pan over medium heat. Add cumin seeds and mustard seeds. Let them splutter.
- Add minced garlic and finely chopped green chili (if using). Saute for a minute.
- Add the chopped bathua leaves to the pan. Saute for 3-4 minutes until the leaves wilt and become tender. Remove from heat and let it cool slightly.
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Combine Bathua with Yogurt:
- Once the cooked bathua has cooled down, add it to the whisked yogurt. Mix well to combine.
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Season Raita:
- Season the bathua raita with salt, roasted cumin powder, and chaat masala (if using). Mix until well combined.
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Garnish and Chill:
- Garnish the bathua raita with freshly chopped coriander leaves, if desired.
- Cover the bowl and refrigerate the raita for at least 30 minutes to allow the flavors to meld together.
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Serve:
- Serve the chilled Bathua Raita as a side dish or accompaniment to your main meal.
- Enjoy it with rice, roti, paratha, or as a dip with snacks like samosas or pakoras.
Bathua Raita is not only delicious but also nutritious, making it a perfect addition to your everyday meals. Adjust the spices according to your taste preference.