Greens during winter are the best oxidants which protects us from Cold and Flu. The common sight during winters in Unit one and Unit four markets one comes across, Methi (fenugreek), Spinach (palak), Sarso (mustard greens) but among them comes a very non-descriptive greens which is a must during the winters – Bathua or Chenopodium. This is only available during winters. Bathua can be cooked with other vegetables or mixed with flour to make flat breads or parathas. But it has to be taken fresh or immediately after been prepared to relish the taste while having the healthy benefits of Bathua.
Our eating habits change quite a bit during winters and we tend to snack more. This habit leads to indigestion and stomach ailments. Most common phenomena we face are constipation as our fibre and water intake comes down quite a lot during this season (winter). This green which is available during winter season is a good source of antioxidants and nutrients which are body needs.
Bathua is rich in Amino Acids, Fibre and Micronutrients. These are essential for cell formation & repair, nutrients for guts thus no digestive troubles so also constipation as it has laxative properties, more so it is rich in calcium, potassium, magnesium, vitamin A, C & B6. Now you can understand why this green should be an essential part of our winter diet. Bathua is very low in calorie giving only 43 calories per 100 gram of portion. As recommended by doctors Bathua is a good blood purifiers. Prof. Dasharathi of School Of Hotel Management, SOA opined that Bathua is the poor man Spinach, as it has got the same properties of Spinach (palak); he also added that Bathua give a taste of mutton if properly cooked with garlic, onion and potato.
Apart from making the usual sabzi, Bathua can be cooked in many ways:
Bathua sabzi and Saag: As per Bathua sabzi we can chiffonade vegetables and Bathua together and cook in the normal process as spicy or with simple panch phoron dish. Bathua can also be cooked in the same process as Sarso & Palak saag.
Bathua Raita: Bathua is boiled and made into a paste. Then it is whisked with curd along with cumin, chillies, salt and coriander powder. This can be enjoyed as a main accompaniment with flat breads, paranthas and rice.
Bathua Roti and Parantha. Bathua is minced or with a chiffonade cut is mixed with flour along with seasonings. This dough then can be made to rotis and parnthas with smearing a generous amount of Desi ghee (clarified butter). This makes a very good breakfast option. This green has a rider too, Bathua is rich in oxalic acid and consumption has to be in moderation as too much may lead to Kidney stone.