We often make bathua (chenopodium) raita. You can also use it along spinach and mustard for enhancing their flavor. It also helps maintain digestive system. Bathua is a crucial part of meals during winters. You can also make Sabzi from it. Today we will make bathua bhujia.
Remove the stalk and clean bathua. Wash twice thoroughly. Keep it in a sieve so that excess water drains out.
Now finely chop bathua.
Bathua bhujia can be prepared in two:
One, by directly suating the chopped bathua in oil and spices. Second by boiling chopped bathua first and then sauté in oil and spices.
We will make bhujia with first method of cooking. Take oil in a pan and place it on flame for heating. Add cumin seeds and asafoetida and sauté for while. Also add chopped green chilly as well. Stir with help of a spoon.
Now add chopped bathua, salt and red chilly powder and sauté for 2-3 minutes. Add ½ cup water, cover and cook Sabzi for 5-6 minutes on low flame.
Open the lid of Sabzi. Stir with spoon and check whether leaves have got tender or not. If they are not tender, cook for 3-4 minutes more. Add water if needed. Check the Sabzi again, this time leaves have become soft. If you get to see any amounts of water in Sabzi then bring the flame to maximum and cook for 2-3 minutes without covering the pan. Yummy and tasty Bathua bhujia is now ready.
Take out bathua bhujia in a serving bowl. Serve with chapatti, parantha or any other Indian bread.
