Bathua Tamatar Ka Saag

How to make Bathua Sabzi, Bathua tomato stir fry, winter special Bathua Saag, Lamb's Quarters Tomato Stir Fry, Goosefoot Tomato Stir Fry, Cheel Bhaji

Hello Friends,

Today I'm going to share one more winter special recipe. Bathua is a winter special green leafy vegetable and one of the most essential ingredient in a Classic Punjabi Vegetable Dish Sarson ka Saag.

The best way to live a good healthy life is to eat healthy food and enjoy all the available seasonal fruits and vegetables. I believe nature is very much like my mom - beautiful, loving and very much caring. Nature also express her love and care in the form of varieties of healthy fruits and vegetables.. It's truly a blessed feeling and we must understand this and enjoy every season to the fullest..

Bathua - also known as lamb's quarter is winter special green leafy vegetable. The other common names of this green leafy vegetable are Chenopodium album (Scientific name), melde, goosefoot, lamb's-quarter, pigweed (common English names), Bathua or Bathuwa, बथुआ (common Hindi names), Vastukah (Sanskrit), Pappukura (Telegu), Paruppukkirai (Tamil), Vastuccira (Malayalam), Kaduoma (Kannada), chakvit (Konkani), Chandanbethu (Bengali), cheel bhaji or chill bhaji (Gujarati), Chakvaath (Marathi), Bathu, Bathoo in (Punjabi).

Bathua leaves are consumed as a leafy vegetable. These leaves have a wax coating on the back side which needs to be washed nicely before cooking. This green leafy vegetable has a very distinctive taste - salty, earthy and different from spinach.. Spinach is crispy and juicy, whereas bathua leaves are very soft, creamy, salty, fibrous and more strong and dense compare to spinach. Water content is very high in this green leafy vegetable and interesting thing one can cook this without adding single drop of water.. Bathua is rich in calcium, vitamin A, vitamin B6, vitamin C, protein, iron, phosphorus, potassium and magnesium.

In today's recipe I'm going to cook bathua in ghee and will add good quantity of tomatoes as iron and calcium content is very high in this leafy vegetable.. So for the better absorption of iron, vitamin C is a must. Adding tomatoes or lemon juice is the best way to enjoy this leafy vegetable in taste as well as works best for better iron absorption.

Let's get started

☑ Recipe details 

⚫Preparation time 5-10 min

⚫Cook time 10-15 min

⚫Cuisine - Indian

⚫Type Vegetable (main course) 

⚫Serving 2

☑ Ingredients required 

⚫1 bunch / 300 grams bathua leaves

⚫3 medium size onions - sliced

⚫5-6 medium size tomatoes -chopped

⚫3-4 green chillies or as per taste

⚫4-5 garlic cloves - chopped 

⚫1 small piece ginger - chopped

⚫2 tbsp ghee 

⚫1 tsp turmeric powder 

⚫Salt to taste

☑Method

♨ Step 1 Mise en place - vegetable cutting 

◾Bathua - Wash the leaves nicely under running tap water . Separate bathua leaves from stems and roughly chop them.

◾Onions - peeled and roughly chopped 

◾Tomatoes - chopped 

◾Green Chillies - roughly chopped 

◾Ginger, garlic, skinned and roughly chopped 

♨ Step 2 Cooking time

◾Heat ghee in a frying pan. Add chopped onions, satué them on high flame until golden brown in color. See to it that the onions should be nicely sautéd.. This process will take 3-5 minutes.

◾Now add all the ingredients i.e bathua leaves, tomatoes, ginger, garlic, green chillies, turmeric powder and salt to taste.

◾Mix it well and cook this on slow flame till the tomatoes and bathua leaves turns soft and nicely cooked. Switch off the gas stove. Our bathua tamatar ki Sabzi is ready to dish out. Serve hot with chappati.