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 -
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.
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.
something new and unique ! TFS
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