Best Bathua ki sabzi 23

Table of Contents

Bathua leaves are full of nutrients with essential minerals and antioxidants.

Vitamin A ,B complex are good sources in bathua. Tasst off bathua is salty like spinach we can cook it in many ways.

We can prepare saag sabji and paratha with bathua . I am sharing the recipe of bathua sabzi.Bathua ki sabjI. Bathhua leaves are grown in limited areas around the world. It is also known in some places as lamb’s quarter, melde, goosefoot, pigweed, and fat-hen. India is one of the largest growers of Batua. These dark leafy greens are also related to kale, spinach and beetroot. Bathhua holds great significance in the culinary history of India. Bathhua is considered an ancient seasonal green that is prepared in the same way as other greens and is widely eaten for its rich taste and health properties. Most of the Bathhua greens are planted in the Rajasthan and Himachal Pradesh regions from where they are shipped across the country. Batua leaves can be found at altitudes up to 4,700 meters, especially in winter. That’s why you should load up on these spiky and arrow-shaped leaves before the end of the season.

Recipe of Bathua sabzi

Ingredients

500 gram bathua leaves
1 pinch hing
1/2 tsp Jeera (cumin seeds )
2 Lal mirch (Red chili)
1/2 tsp haldi( turmeric powder) half spoon
Namak(Salt) according to taste
1/2 tsp paste of adrak & lahsan (ginger and garlic)
2 spoons of mustard oil
1 onion
2 tamatar (Tomatoes)

Process

Take bathua and remove stalk wash thrice properly and sieve water so that drain out

Blanche with half a glass of water and sieve water.

Take kadhai and place on flame for heating. Add cumin seeds and asafoetida and saute. Add 2 red chilies and chopped onion.Also, add tomatoes and stir gently.

Add salt,haldi, and dhania powder add1/4 cup of water .cover the kadhai. After two seconds mix properly.

Now add bathua and stir for 5 minutes

Bathau ki sabji is ready

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