Side · North Indian
Bathua gives everyday raita a distinctly seasonal, earthy flavour. Blanching and squeezing the leaves keeps the finished bowl thick instead of watery.
Make it
Blanch bathua in simmering water for 2–3 minutes, cool, squeeze dry and chop finely.
Whisk curd until smooth with cumin, black salt and chilli.
Fold in bathua, squeezed cucumber and mint.
Chill for 15 minutes if time allows, then taste and adjust salt before serving.
From the Growmine catalog
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