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.
Preparation Time: | 20 minutes |
Servings: | 6 |
Difficulty: | Easy |
Ingredients
Bathua Leaves | 100 gm |
Dahi/Curd/Yogurt | 500 gm |
Vegetable Oil | 1/2 tsp |
Jeera (cumin seeds) | 1/2 tsp |
Heeng (asafoetida powder) | A pinch |
Salt | 1/2 tsp |
Red Chilli Powder | 1/4 tsp |
Method
- Remove the stems of Bathua greens.
- 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.
- Open the cooker when steam dies down. Drain the water and grind bathua with very little water preferably on a grinding stone.
- Whisk yogurt with ground bathua, salt and red chilli powder and keep it aside.
- Heat oil in a small pan. Add heeng and jeera. Wait till jeera crackles.
- Turn off the heat.
- Add the tempering to the yogurt and mix. Bathue Ka Raita is ready to serve.
Notes
- 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.
- Bathua is also known as White GooseFoot.
Summary
Recipe Name
Bathue Ka Raita
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
2 Review(s) Based on
thank u . it was really nice. i enjoyed a lot.