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.