Bathua Re Kadhi: A Winter Delight From Rajasthan

Rajasthan is synonymous to royal food, of course. Not only it offers historical monuments, places and a glimpse of our living past, it also offers some lip-smacking and delicious food. From vegetarian to non-vegetarian dishes, one can find a plethora of delicacies here. Every cuisine has season special food and the food in Rajasthan is no exception. This article is about one such winter delicacy of this beautiful state I.e., Bathua ki kadhi. 

Also Read: Panchmel Dal: A Dose Of Protein With Rajasthani Tadka

Bathua ki kadhi is a very simple but quick preparation of curd, besan, spices and bathua. Bathua or white goosefoot is a star for a reason. Not only does it elevate the taste of the dish but also comes with so many vitamins and minerals that are required for the body especially in winters. Let us tell you that this leafy vegetable has a high content of calcium, potassium, magnesium, amino acids, fibre, and vitamins A, C and B6 and others. All these micronutrients make this leafy vegetable incredibly nutritious and something that should be a must in your diet. This kadhi gets ready in no time and goes well with hot piping rice and even chapati.  

Are you looking for the recipe now? Don’t go anywhere else as we have stored the recipe for you. Follow these simple steps and have this delicious on a chilly winter afternoon.  

Ingredients 

• ½ bathua or white goosefoot (finely chopped) 
• 2 tbsp besan or gram flour 
• 4 tbsp curd (beaten) 
• ½ tsp turmeric powder 
• ½ tsp cumin seeds 
• 2 bay leaves 
• ½ ginger (grated) 
• ½ tsp mustard seeds 
• ½ tsp red chili powder 
• 3 tbsp oil 
• 2 green chilies 
• Pinch of hing 
• Handful of coriander leaves (chopped) 
• Water 

Method 

• Take bathua and wash it properly. Chop it finely. 
• Take a bowl and add besan and curd. Whisk well. 
• Add water to bring the mixture to the desired consistency and whisk properly. 
• Now, add bathua, turmeric powder, and salt. Whisk well everything. 
• Heat a pan and add the besan-curd mixture. Stir it continuously on a high flame. 
• Again, add water to bring the kadhi to a desired consistency. 
• When the kadhi starts boiling, let it cook for 15 more minutes. 
• Stir occasionally after 3 to 4 minutes. 
• Meanwhile, heat oil in a pan and add mustard seeds. Let it splutter. 
• Thereafter, add cumin seeds, bay leaf, ginger, green chili, hing, and red chili powder. 
• Add the tadka to the kadhi and stir well. 
• Garnish it with coriander leaves and turn off the flame. 
• Delicious Bathua ki Kadhi is ready to be served. 

Vishesh Tippani 

• You can add more curd if you more tanginess. 
• The ideal proportion of besan curd is 1:2. 
• Beaten curd gives best results. 
• If the water and besan-curd mixture is separate, it indicates that the kadhi needs to be cooked more. 
• Serve it hot for a better taste. 

Enjoy!