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One of the more resilient and competitive weeds, bathua is a fast-growing wild food that is grown as a weed all over India. a perennial that is centuries old and related to quinoa, spinach, and beets. The Bathua leaves are cooked and consumed in India like other leafy vegetables. It includes dishes like Raita, a bathua leaf paratha used in soups, curries, and yoghurt bathuas. Each plant produces thousands of seeds, and since companion plants on farms are insect trappers, they also serve as pest management.
Winters in Haryana are known for the "bathue ka raita," a delicious yoghurt raita made with bathua. In Himachal Pradesh, the seeds or grains are used to make phambra or laafi, gruel-like foods, as well as moderately alcoholic fermented drinks like soora and ghanti. Additionally useful for dal and rice are bathua seeds. By immersing the leaves in a lentil batter flavoured with spices and drying them in the sun for a few days, masaura, a fermented dish, is also created. Rice and a curry made from the fermented masaura can be served. A quick salad-like dish called achaar and chutneys are also made using it.
An exceptionally tasty and nutritious dish from North India is bathua ka saag. Winter arrives in full force with the arrival of bathua. For special events like get-togethers, kitten parties, and potlucks, this recipe makes the perfect main dish. You should definitely give this delicious saag a try during this harsh winter. For your family and friends, make this delectable saag using this simple, quick recipe, and wow them with your incredible culinary abilities. To enjoy the savoury flavours with your loved ones, serve bathua ka saag with makkai ki roti and white butter.
Ingredients:
1 kg blanched bathua saag
2 tsp garlic paste
6 green chilli
2 tsp cumin seeds
4 tsp mustard oil
Water as required
For Seasoning
Salt as required
2 tsp garam masala powder
For Garnishing
5 cloves garlic
Method:
Bathua should first be washed under running water before the leaves are blanched. They should be combined with a blender to create a coarse paste. Green chilies should be roughly chopped and placed in a small bowl.
Take a big pan, put some mustard oil in it, and heat it up. Add the cumin seeds when the oil bubbles begin to emerge, and heat until the seeds begin to sputter.
Add the garlic paste and thoroughly combine the seeds. After one minute of sautéing, add bathua saag and green chillies that have been chopped. Add salt and thoroughly combine the ingredients. Cook until oil begins to run down the pan's sides on a low flame. Garam masala should be added, followed by some minced garlic, and the dish should be served warm with roti or parantha.
