Bathua Raita Recipe
Bathua raita is made from bathua leaves (pigweed). The leaves are boiled and mixed with curd and other spices. Blend well and raita is ready in 5 minutes.
Servings: 4 People
Equipment
- Saucepan
Ingredients
- 1 bunch bathua leaves
- 1 cup hung curd greek yogurt
- 1 tsp cumin seeds roasted and crushed
- ½ tsp rock salt
- ½ tsp asafoetida (hing)
- ½ - ¾ cup water to dilute
Instructions
- Clean and wash leaves thoroughly.
- Boil them for 3 minutes till they are soft.
- Strain out with help of a strainer or colander.
- Transfer to a blender. Add garlic and green chilli.
- blend to a paste or just use a mortal and pastel and make coarse paste.
- Add curd and whisk once.
- Heat a tawa or pan, dry roast cumin seeds, hing, rock salt till cumin seeds are fragrant and crackled.
- Remove from heat and crush it roughly.
- Season prepared raita with this coarse crushed cumin seeds powder mix. Mix well.
- To make chaas or butter milk add 1 cup water and mix well. Adjust seasoning.
Notes
Add rock salt/ black salt in place of regular salt.
Also using pressure cooker will increase cooking time. Leaves are very soft and can be cooked in open vessel in 3 - 4 minutes.
Wash it with cold water after removing from hot water to stop excess cooking and to retain color.
Adding a pinch of hing always enhances the taste. So u can add to raita. But it's optional. If you don't like you can skip adding hing.