INDIAN DISH!!

BATHUA KA SAAG

BATHUA KA SAAG

Bathua 1bunch

Mustard oil 50ml

Cumin 1tspn

Onions 100gms

Garlic 10gms

Garam masala powder ½ tspn

Vegetable stock 100ml

Bay leaf 1leaf

Ginger 10gms

Asafoetida a pinch

Coriander powder 1tspn

Peppercorns 6 to 8nos

Green chillies 6nos

Channa dal 4tbspn

Salt to taste

Cinnamon powder a pinch

PREPARATION:

Remove bathua leaves from the stem. Discard the stems. Thoroughly wash under running water.  Peel & chop onions & garlic separately. Scrape and grate ginger. Chop chillies. Wash and soak the channa dal in water for about 2 hours. Coarsely crush peppercorns. Dissolve asafetida in 10 ml water.

Heat oil in kadahi. Splutter cumin. Add asafoetida. Stir for about 10 seconds. Now add in onions, ginger and garlic. Shallow till onions are soft and translucent. Add bay leaf, peppercorns and channa dal. Add vegetable stock & little salt. Cover and cook for about 10 minutes. Remove the lid; add in bathua leaves along with coriander powder and green chillies. Add little more salt. Stir occasionally and cook for about 15minutes or until the mixture becomes dry. Finally sprinkle cinnamon powder & garam masala powder. Dish out and serve with a hot Indian bread.

NOTE:  One has to be careful while putting in the salt, the leaves shrink, therefore it is advisable to put minimum of salt. The dish is rich in proteins, fibre and iron. So excellent for anaemia and helps in dealing with constipation and digestive disorders.