Curd preparations are must-haves with the meals. We all enjoy having different kinds of raitas with our major meals. Bathua raita is one of the most commonly made raita at our homes. It adds amazing flavor to the food and the best part is, that it is not only tasty but also loaded with nutrition.
Bathua leaves are easily available during winters in most part of the country. You might not be aware of, but bathua leaves are highly nutritious.
Nutritional facts of bathua leaves:
- They are low in calories. So, you need not to worry about the calorie intake while consuming them
- Bathua leaves are rich source of iron. Many of us might be deficient of iron and to replenish the iron stores, bathua is one of the great options to choose.
- It is a rich source of calcium and magnesium. Calcium as we are aware, is of utmost importance for healthy bones and teeth. And same goes for magnesium.
- Bathua is rich in potassium and low on sodium. It can be said that bathua aids in managing hypertension.
It is very easy to incorporate in the diet. You can make stuffed roti/parantha using bathua. Or can make a vegetable preparation. Can add it to any pulse preparation.
The other ingredient of this recipe if curd. Curd is an amazing source of calcium and magnesium and a rich source of proteins.
Bathua along with curd makes an unbeatable combination that you need to try for sure!
Let’s start with the recipe:
Preparation time: 5 minutes
Total time: 5 minutes
Ingredients to make Bathua raita:
Bathua leaves: 1 cup (washed and boiled)
Curd: 1.5 cup
Salt: as per taste
Cumin seeds: ¼ tsp
Hing: a pinch
Mustard oil: ¼ tsp
Also learn how to make Beetroot raita at home!
Method of preparation:
- Firstly, in a bowl, add curd and boiled bathua leaves and salt. Mix all the ingredients.
- Place a small pan on stove, and take few drops of mustard oil, add cumin seeds (jeera) and hing to it. Let the seeds crackle.
- Immediately add this tadka to the raita and mix well.
Your tasty bathua raita is ready to serve!
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