*Images for representation purposes only
Wash and chop the bathua leaves and place them in a bowl.
Heat oil in a pan over medium heat and sauté the bathua leaves until soft and tender and allow it to cool. You could either blend the bathua to a coarse paste or add the cooked bathua leaves directly to the bowl of yogurt.
Into a mixing bowl, add the yoghurt, chopped green chillies, ginger, black salt, cumin powder and black pepper powder. Whisk well to combine until mixed evenly.
Finally add the chopped or pureed bathua and mix well.
Serve the chilled Bathua Raita with hot parathas.
Are you one of people who don’t like to eat plain Yoghurt? Here are some delightful ways to enjoy it and derive its various benefits
Take a bowl of cooked rice, mix it with Yoghurt, a bit of pepper and salt and then have it. You could also garnish it with some pomegranate seeds.
Mix vegetables like onions and tomatoes and add them to Yoghurt. Sprinkle a pinch of salt and pepper to enhance the taste. You can also make other types of raita including boondi raita. Mint and jeera raita aid digestion.
This sour and slightly spicy delicacy with a think consistency is made from a mixture of Yoghurt and besan (gram flour). Usually enjoyed with steamed or jeera rice, it can also be served with some freshly made parathas or rotis.
Sharma’s Kitchen Probiotic Yoghurt is the leading Indian Yoghurt brand in Australia, being the pioneer in the market. It packs all the benefits of natural yoghurt with Probiotics plus the added goodness of being a local made product. Available at all leading Indian stores all over Australia, Sharma's Kitchen Yoghurt has won multiple State and National awards for quality.
Multiple Gold & Silver winner at both DIAA and Sydney Royal Awards
