when you are served bathua you are eating
Answers
I love my greens, in every way. Mixed in dals, in salads, in paranthas as saags and in raitas. Actually specially in raitas. Bathua scientific name, Chenopodium album and commonly known as Lamb’s Quarters in English. It is also known as pigweed, goosefoot, and wild spinach. It is a very popular green grown in the north of India, especially Punjab and you will have a true Punjabi often tell you that Sarsoon ka saag is not a sarsoon ka saag without bathua in it.
Another thing which is made very commonly with bathua is the bathua raita, I have found memories of the raita while growing up. Unfortunately the leaves are not so commonly available in Bangalore, so the green vanished from my life for a while. However suddenly again from the past two years I see things changing, may be it’s the vast north population moving to Bangalore I have to thank or may be its just that everyone wants to eat newer and newer things. Whatever it is, it works for me since I am getting my beloved leaf.
The first thing I did with the leaf when I got it (actually the second, since I used it while making saag first like any proud punjabi) was to make the Bathua raita. Easy but super yummy
Explanation:
answer As the winter season is finally here, we have to make a few tweaks in our diet which includes a lot of leafy vegetables. From methi and 'sarson' to turnip greens, we have to add ‘Bathua', also called pigweed to our diet.
Bathua is considered an ancient seasonal green, as the leaves are full of qualities which can do wonders for your health. Bathua is loaded with minerals and antioxidants. It is a powerhouse of Vitamin A, C and B complex vitamins. The leaves are a good source of amino acids as well