New Delhi: As winter is reaching its final stage, the earthy aroma, nutrient-rich leaves of Bathua remain a staple in many Indian homes. Known for its medical properties, high iron, and unique flavours. Bathua is celebrated not just for its health benefits but for its flavours. The comfort it beigns with each bite is pure bliss during the chilly days.

This is the perfect time to savour the last batch of fresh Bathua leaves before the season ends, creating dishes that are wholesome, hearty, and deeply satisfying. Here are dishes that are more than just colours or falvours, filled with nutrients and warmth of the produce that you can enjoy easily at home.

1. Bathua paratha

Ingredients:

• 1 cup Bathua leaves (chopped finely)
• 2 cups whole wheat flour
• 1–2 green chillies (chopped)
• 1 tsp cumin seeds
• Salt to taste
• Ghee or oil for cooking

Method:

1. Take wheat flour and add chopped bathua, cumin seeds and salt.
2. Add water and knead the dough.
3. Divide the dough into small balls and roll them.
4. Cook on a hot tawa, apply ghee on both sides and serve hot with yoghurt or chutney.

2. Bathua raita

Ingredients:

• 1 cup Bathua leaves (blanched and chopped)
• 1 cup yogurt
• 1 tsp roasted cumin powder
• Salt to taste
• Red chilli powder for garnish

Method:

1. Blanch the Bathua leaves for 2–3 minutes in boiling water, then chop finely.
2. Mix the leaves into whisked yoghurt along with roasted cumin powder and salt.
3. Garnish with a sprinkle of red chilli powder and serve chilled as a side with roti or rice.

3. Bathua and moong dal curry

Ingredients:

• 1 cup Bathua leaves (chopped)
• 1/2 cup moong dal (split yellow lentils)
• 1 tsp turmeric
• 1 tsp cumin seeds
• 1 tbsp ghee
• Salt to taste

Method:

1. Wash the dal and cook it with turmeric and water until soft.
2. In another pan, heat ghee, add cumin seeds and sauté the Bathua leaves for 3–4 minutes.
3. Mix the cooked dal with the Bathua, simmer for 5 minutes, and serve hot with rice or roti.

4. Bathua saag

Ingredients:

• 2 cups Bathua leaves (washed and chopped)
• 1 cup spinach (optional)
• 2 tbsp ghee
• 1 tsp cumin seeds
• 2 cloves garlic (chopped)
• 1 small onion (finely chopped)
• Salt to taste

Method:

1. Heat ghee in a pan, add cumin seeds, garlic, and onion; sauté until golden.
2. Add Bathua (and spinach if using) along with salt. Cook on medium heat until soft.
3. Mash lightly and serve hot with makki ki roti or steamed rice.

Bathua is a treasure for those who love to enjoy seasonal produce. Winter can be nutritional and delicious with bathua recipes. It adds nutrients, taste and colours to your menu.