Brunch on Bathua Curry

Bathua Curry

Bathua Curry

Bathua, known as pigweed was introduced by my father in law to me. And when he makes something….there is now way you don’t fall in love with that dish….if I love Karela today it is because he made it the first time I tried it. He is an awesome cook and one cannot but fall in love with food in his company. Lucky Me!

This is a winter veggie, and rich in iron and calcium, hence very good for health. We feasted on the side dish with some hot Chapattis and it made our winter morning complete!


Bathua- 2-3 Bunch, washed thoroughly and chopped fine.

Besan (Chickpea Flour) – 1.5 Tbsp

Curd- 250 gms

Ghee/Oil- 1 Tbsp

Mustard Seeds and Cumin Seeds (Rai & Jeera)

A couple of Green Chilies- optional

Turmeric Powder

A pinch of Red Chili Powder

Salt to taste


In a sauce pan, take a tea spoon ghee or oil, heat it and Zeera powder, once it splutters, add the finely chopped bathua. Let this cook  until the water dries up and bathua is cooked.

As the Bathua cooks,  beat the curd and add besan,- add approximately 3-4  cups of water and mix so that this it is uniform. Heat ghee in a sauce pan and add mustard seeds. Once the crackle, add the green chilies and fry them for a minute. Now add the curd mixture and stir frequently until it comes to a boil. Let it simmer for 5-7 minutes. Now add the cooked Bathua to this. Add salt, red chili powder and turmeric powder too. Let this simmer for five minutes….and Bathua Curry is ready!

Serve hot with Chapattis or rice. Eat on!

Here is wishing everybody a very Happy Makar Sankranti… a picture of Arnav doing Rangoli…

Arnav doing Rangoli!

Arnav doing Rangoli!