Bathua Raita Recipe
Bathua Raita is a creamy and refreshing side dish made from Bathua (a winter green leafy vegetable) and yogurt. Despite being a winter vegetable, bathua is now available throughout the year and brings a unique flavor and texture to your meal. This delightful raita is an essential part of North Indian cuisine and is considered perfect for those seeking a diabetic-friendly option, as it is low in sugar and rich in nutrients. Bathua Raita pairs wonderfully with Masala Lachha Paratha, Aloo Gobi Sabzi, Peas Pulao, and Gajar Ka Halwa, making it an ideal side dish for a festive meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bathua leaves | 1 1/2 cups, washed |
| Curd (Dahi / Yogurt) | 1 1/2 cups |
| Green Chillies | 2, finely chopped |
| Ginger | 1/2 inch, finely chopped |
| Black Salt (Kala Namak) | 1/2 teaspoon |
| Cumin powder (Jeera) | 1/2 teaspoon, roasted |
| Black pepper powder | 1/4 teaspoon |
| Oil | 1/2 teaspoon |
Nutritional Information (Approx. per serving):
| Nutrient | Amount |
|---|---|
| Calories | 50 kcal |
| Carbohydrates | 8 g |
| Protein | 2 g |
| Fat | 2 g |
| Fiber | 2 g |
| Sodium | 250 mg |
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Serves: 4
Instructions:
-
Prepare Bathua Leaves:
Begin by thoroughly washing and chopping the Bathua leaves. Set them aside in a bowl for later use.
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-
Sauté Bathua Leaves:
Heat 1/2 teaspoon of oil in a pan over medium heat. Once the oil is hot, add the chopped Bathua leaves and sauté them until they become soft and tender, about 3-4 minutes. Remove the pan from the heat and allow the sautéed leaves to cool down. -
Blend the Bathua Leaves:
Once the sautéed Bathua leaves have cooled, you have the option to blend them into a coarse paste or simply add the cooked leaves directly to the yogurt. In this recipe, I recommend blending them for a smoother texture. -
Prepare the Yogurt Mixture:
In a mixing bowl, add the 1 1/2 cups of yogurt. Whisk the yogurt until smooth and creamy. Add the 2 finely chopped green chillies, 1/2 inch of finely chopped ginger, 1/2 teaspoon of black salt, 1/2 teaspoon of roasted cumin powder, and 1/4 teaspoon of black pepper powder. Whisk the ingredients together until they are well combined. -
Add the Bathua:
Now, incorporate the pureed or chopped Bathua leaves into the yogurt mixture. Stir gently until everything is well mixed. Taste the raita and adjust the salt or spices according to your preference. -
Chill and Serve:
For the best flavor, refrigerate the Bathua Raita for 10-15 minutes before serving. This allows the flavors to meld together beautifully. -
Serving Suggestions:
Serve the Bathua Raita chilled alongside your favorite Indian meals like Masala Lachha Paratha, Aloo Gobi Sabzi, Peas Pulao, and Gajar Ka Halwa for a well-rounded and delicious meal.
Bathua Raita offers a perfect balance of creamy yogurt and earthy greens, making it not only a nutritious addition to your meal but also a delightful treat for the taste buds. Whether you’re serving it at a festive dinner or enjoying it as part of a wholesome lunch, this simple yet flavorful raita is bound to be a favorite on your table!
