Chenopodium Raita or Bathua Raita

Ingredients:

50 gm Bathua or Chenopodium
120 gm Curd
1 Green Chilli
1 tsp Salt

For Tempering:

1 tbsp Oil
A Pinch of Asafoetida
1 tsp Cumin Seeds

Method:

Wash bathua leaves thoroughly under water.
Blanch it in boiling water for 2 minutes by covering it with lid or plate.
Let it cool for some time and blend it to form fine paste.
Make paste of salt and green chilli.
Mix bathua paste, curd and chilli paste.
Now whisk the mixture thoroughly so that no lumps will left.
Add water as per your preference if you want raita to be liquidy and whisk well.

For Tempering:

Heat oil in tempering spoon and add asafoetida and cumin seeds.
When cumin starts crackling then pour this over the prepared raita and cover it with plate so that its aroma stays inside.
Garnish it with Degi Mirch or Red Chilli Powder.
Serve it with Rice or Paratha.

Comments

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