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 asLamb’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.
Source – Family Recipe