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Thursday, January 22, 2015

Bathua ka Raita

Simple, flavorsome and easy to make. It is best way to use up any leftover greens after making the 'saag'. Bathua ka raita can be served as a dip and as a simple side dish for those chappatis/parathas, It goes well even with rice, dal and a dry subzi.

Read on for the recipe -






Preparation Time - 10 mins

Ingredients -

  • 1 cup bathua saag (roughly chopped)
  • 2/3 cup yogurt
  • 1-2 garlic flakes (optional)
  • 1/4 tsp roasted cumin-chilli powder
  • salt to taste

Preparation - Boil 2 cups water in a saucepan. Add the bathau and let it boil for 1-2 mins. Immediately drain off the water and transfer the greens into a bowl of ice cold water. Remove from the water after 5 mins and put in a colander to drain off excess water.

Transfer it to a blender jar and give it a buzz. Scrape down the sides and add the remaining ingredients to the blender jar itself. Add 2-3 tbsp water and buzz for 3 seconds. Adjust consistency if required.

Pour it into small bowls and serve as a dip/side.



















Note - Chill for 10-15 mins for a better flavor. Use up on the same day as it tends to lose flavor is refrigerated overnight..

To make roasted cumin chilli powder, dry roast 2 tsp cumin and 2 dry chilis. Allow to cool down before grinding into a fine powder. Use as required and store the rest in an airtight jar.

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