Bathua: Blood Purifier

  

This winter green is a nutritional staple in North India, traditionally valued for supporting digestion, blood health, and seasonal immunity. Bathua is also known for its gentle detoxifying properties and its role in promoting clear, healthy skin.

How to use simply: Bathua raita is one of the simplest ways to enjoy it—lightly steam the leaves, then chop and mix into yoghurt with roasted cumin, fold into dals or curries. This quick preparation preserves nutrients while making the green easy to enjoy every day.

Bathua is used along with mustard green to make saag in winter. 

 

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Sarson Ka Saag Aur Makki Ki Roti

   

 A classic Punjabi dish - sarson da saag te makki di roti. Best had with some white butter, jaggery or honey.This winter special combination makes everyone drool in winters. As a traditional punjabi dish, saag means green and sarso means mustard.

Ingredients of Sarson Ka Saag Aur Makki Ki Roti: Steaming hot makki roti with a dollop of butter or ghee, this recipe is a lip smacking treat in winters. A mix of palak, bathua and sarson, pressure cooked and prepared in a host of spices, makes this a healthy winter treat. You can serve gud or jaggery as an accompaniment along with this dish. Add extra ghee for more taste.

Ingredients

For Saag:

750 gms Sarson saag

250 gms Palak saag

250 gms Bathua saag

2 cups Water with a pinch of salt

1 1/2 cup Makki atta

4 Green chilies

25 gm Ginger

2 Onions

6 Garlic cloves

100 gm Ghee

1/2 tsp Red chili powder

1/2 tsp Garam masala

1/2 tsp Coriander powder

 

For Makki ki Roti:

1/2 kg Makki Atta

Water (for kneading)

Ghee (for frying

 

Preparations

For the Saag

Add the three saags, salt and water into pressure cooker & cook over low heat for 1 1/2 hours.

Squeeze out saag and keep saag water aside. Mash saag in the cooker until coarsely ground, and add makki atta and stir.

Put back saag water and a little fresh water & boil over slow fire.

Add green chilies & ginger & cook till saag gets thick.

For tadka, add chopped onions, ginger, garlic, red  chili powder; garam masala, dhania & saute until onions are light brown.

Mix into saag & garnish with julienne of ginger fried in ghee

 

To Prepare the Makki Ki Roti

Knead the makki atta until it becomes a ball, add atta to dry it & knead.

Heat the tava and add a little ghee so that it does not stick.

Make round shapes of makki roti on chakla & carefully transfer to the tava.

Cook with ghee till golden brown.

Serve with hot sarson da saag and gur and white butter.

 

 

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Wild Spinach ( Bathue) Ki Sabji

Bathua leaves   250 gm
potatoes  250 gm
oil  1 tbsp
cumin seeds 1/2 tsp
asafoetida pdr a pinch
salt 1/2 tsp
red chilli pdr 1/2 tsp
coriander pdr 1/2 tsp
turmeric pdr 1/2 tsp
dried mango ( amchur) pdr 1 tsp

Method
remove the stems of the leaves. Wash well to remove the dirt. Cook the leaves in water, drain & grind the leaves coarsely without adding any water. Boil the potatoes, cool, peel them. Cut into small pieces.

Heat oil in a pan, add cumin seeds & asafoetida pdr. Once cumin crackles, add rest of the spices, except dried mango pdr. & fry them for a few seconds. Add the potatoes & ground leaves, mix well. Lower the heat, cook for a few minutes. Add amchur pdr, salt to taste. Mix well, & remove.

Health Tips-
White goose foot/ bathua leaves/ wild spinach is rich in Vitamin A, C, B-6, calcium, phosphorous, potassium, magnesium, iron & protein. As these leaves are high in oxalic acid, they'ld be eaten in moderation. The leaves are used to treat some skin conditions & oil made from the leaves is used to treat hookworm. It is very effective in eliminating kidney stones. The consumption of the leaves help to relieve menstrual problems & urinary tract infections.