My colleague often mentioned Bathua leaves to me. He is an excellent cook and a perfectionist in almost everything he takes up. When I found these at the local vendor, I picked them up. The vendor gave me some 5 different names for the same and bathua was the only one that got my ears pricked up.
In a recent article, The Hindu had a recipe based on Bathua leaves and I adapted the same. It was so delicious that it was gone in minutes and I could not take a photograph.
Ingredients(Serves 2 as a side dish) :
In a recent article, The Hindu had a recipe based on Bathua leaves and I adapted the same. It was so delicious that it was gone in minutes and I could not take a photograph.
Ingredients(Serves 2 as a side dish) :
- 1 large bunch of bathua leaves
- 4 medium potatoes
- 2 tsp oil
- 1/2 tsp cumin seeds
- 1 tsp red chilli powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala powder
- A pinch of turmeric
- Salt to taste
How I made it :
- Boil the potatoes till 3/4 done. About 1 whistle on high and 3-4 minutes on sim in a pressure cooker.
- Clean the bathua leaves. In a different pressure cooker, give 1 whistle on high for the leaves.
- Cut boiled potatoes into small cubes
- Roughly chop the boiled bathua leaves. Drain the water and reserve so that it can be used diluted for making rotis.
- Heat oil in a pan.
- Throw in the cumin seeds.
- Once the cumin seeds crackle or change colour, put in the red chilli powder, turmeric powder and coriander powder.
- Swirl it all around for 15 seconds.
- Throw in the chopped potato cubes.
- Fry on sim for about 5 minutes.
- Add the chopped bathua leaves.
- Adjust salt. Add the garam masala.
- Serve hot with rotis.
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