Bathua/Cheel bhuaji/chill bhaji/Chenpodium/lamb’s-quarter/ Paruppu Keerai is popularly found during the winter months in india. Its a wild relative of spinach plant. It is rich in vitamin A, B-complex vitamins, vitamin C, calcium, potassium, phosphorus, trace minerals, iron and fibre. It is the most nutritious wild herb that people can eat.

1) 1 Bunch Bathua/Chenopodium Leaves
2) 3 Cups Curd/Yogurt
3) 1 Teaspoon Roasted Jeers/Cummin Powder
4) Salt to taste
5) Black Pepper to taste
6) 1 Teaspoon Sugar or Honey
7) 1/2 Cup Boondi (optional)


* Wash and boil the bathua for 5 minutes
* When cooled, take the leaves in your palm and squeeze water
* When all extra water squeezed out, grind the leaves coarsely
* In a bowl, beat the curd till smooth
* Add water for a thinner consistency
* Add roasted jeers powder, black pepper, salt and sugar
* Rock salt can also be used here, mix well
* Add bathua and mix well
* Served chilled with boondi as a garnish

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