Maasi’s Bathua Kadhi
Over the weekend, I found a treasure in the India store- Bathua or Lamb's Quarter ( Biological Name - Chenopodium album)! I was so excited, I almost cried! 15 years in this country and my craving for Bathua Kadhi was about to be satisfied.
My Maasi (Mom's sister) was the closest thing to a grandma I ever had. She had the energy of a firefly, with which, she ran a school and a household flawlessly. She also cooked the most delicious meals and would often get her sons to hand deliver them to us. Her bathua Kadhi was so good, we drank bowls full of it and would easily finish a gallon of Kadhi in a day. This recipe is an ode to her!
Yogurt and chickpea flour curry with lambs quarter (Bathua)
- 1.5 cup Sour Plain Yogurt (If the yogurt is sweet, add 1/2 tsp salt and leave in room temperture overnight)
- 2 tbsp Chickpea flour (Besan)
- 4-5 cup water
- 1/2 tsp Tumeric
- Salt (to taste)
- 2 tbsp Ghee
- 1 tbsp Chopped Garlic
- 1 Red Onion (Cut into thin slices)
- 1/4th tsp Fenugreek Seeds (Methre) (Crushed)
- 1 tsp Coriander Seeds (Crushed)
- 1/2 tsp Asafetida (Hing)
- 1 tsp Red Chili Powder
- 1-2 lb Lambs quarter leaves (Wash thoroughly, separate leaves from stalks and chop roughly)
Make the yogurt mixture: Mix all of the ingredients listed in the yogurt mixture to make a thin batter. Keep aside.
- Heat ghee in a heavy bottom pan. Add crushed fenugreek seeds, asafetida (hing), chopped garlic, sliced onions. Fry till the onions turn translucent.
Add red chili powder followed by a splash of water to ensure the chili does not burn.
Add chopped greens and saute till the greens have wilted.
Add the yogurt mixture and bring to boil, while continuously stirring. Simmer for 30-45 minutes. Remove from heat and serve hot with rice.
