Monday, December 3, 2012

Bathua Chokha ( Mashed Chenopodium leaves)

Bathua or Bathuwa though cultivated in some regions, the plant is elsewhere considered a weed. Chenopodium album is extensively cultivated and consumed in Northern India as a food crop and in English texts it may be called by its Hindi name bathua or bathuwa (बथुआ). In India, the plant is popularly called bathua and found abundantly in the winter season. The leaves and young shoots of this plant are used in dishes such as Sarso ka saag, soups, curries and in paratha, stuffed breads, especially popular in North India. Bathua chokha is very unique, healthy and less popular recipe of these chenopodium leaves. This recipe is traditionally made with mashed vegetable or greens and mustard oil resemble an Italian pesto, though much thicker in consistency. Much strong flavors are used like raw ginger and raw garlic. A thick and pungent golden mustard oil is called for in this recipe. 

Serve:          4
Preparation time:        20 minutes


Bathua:               500 grams
Garlic:                 2 large cloves (finely chopped)
Ginger:                1 inch (finely chopped)
Green chilli:        2 large
Mustard Oil:       1 tablespoon
Lemon Juice:      2 tablespoon
Salt to taste

1) Clean the bathua leafs and wash properly.
      2) Put it in the khadai and cover it with a plate. Let the leaf soften and cooked in its natural water at medium flame.
      3) Drain the excess water by pressing it in between the feast.
      4) Roughly grind the cooked leafs and add finely chopped garlic, ginger and chilli.
      5) Add raw mustard oil and lemon juice. Mix well.
      6) Serve it hot or cold with hot steam rice.

1 comment:

  1. WE make it a lil differently. No garlic or lemon juice. And chutnified. Have posted a recipe few years ago. :-)
    So nice to see this :-)