BATHUA KA RAITA RECIPE 

Bathua ka raita is very common raita among rajasthani people. But outside it is not so popular. Bathuwa ia seasonal green leafy vegetable which comes in winters in rajasthan. It is very nutritive and high in Vitamin A, C, calcium, iron, amino acids, phosphorous and potassium. 

This vegetable is very good for digestion, blood purification, healthy bones, increases appetite, good for piles etc.  It is known by various names such as bathuwa, lamb’s quarter, pigweed, white goosefoot, cheel bhaji, melde, pappukura, hakvaath etc.

There are various dishes which are prepared with bathua like bathua daal, bathua kadhi, bathua aloo ka saag etc. This raita is a favorite among my family and is prepared quiet repetitively during winters. In villages, this is also prepared in big feasts and is enjoyed by all. This is a delicious raita and a must try for sure. You can also see vegetable raita or aloo ka raita recipe.

Ingredients

• 1 cup              Bathua
• 2 cup              Curd (dahi)
• 1 cup              Water
• 1/2 tsp           Red Chili powder (lal mirch)
• 1 tsp                 Roasted ground cumin seeds (bhuna pisa zeera)
• 1/2 tsp           Black salt (kala namak)
• 1/2 tsp           Salt (or to taste)

Method (step by step bathua ka raita recipe with photos)

1. First of all take bathua, remove any rotten leaves, wash it very well. Take a pan, boil 1 cup of water in it, add bathua to it and boil for 5 minutes on low flame or till bathua becomes soft.

2.  Now Strain the bathua through a sieve and let it cool. Make a fine paste of this bathua in mixer jar. If required, add little water to make the paste.

3.  Take a big bowl, put curd and water in it. Beat it with a whisk or hand beater or a electric beater.

4.  Add the spices and seasoning to it and mix well.

5.  Now add the bathua paste to it and again beat with beater.

6. Bathua raita is ready to be served. Garnish with bathua leaves or coriander leaves.

Notes:

1. Instead of red chili powder you can add black pepper powder but as a rajasthani raita red chili is very important.
2. You can make the bathua paste ahead of time and keep in refrigerator in a glass bowl for 5-6 days easily.
3.  Although bathua has many health benefits but it should be had in limit due to abundance of oxalic acid in it.