White goosefoot or bathua as it is called in northern India is extensively cultivated and consumed in that region as a food crop. It is also referred to as lamb's quarters or wild spinach and is rich in vitamin A, C, B6, calcium, phosphorus, potassium, magnesium, iron and protein. Its leaves can be eaten raw, in salads, or cooked like spinach.
The leaves and young shoots may be cooked and eaten as a leaf vegetable but in moderation due to high levels of oxalic acid. The leaves have a wavy or coarsely-toothed margin with a soft grey or white mealy coating (wax coating). In India, the plant is abundant in the winter season. The leaves and the shoots are used in Punjabi dishes such as Sarson da Saag, parathas and soups. The seeds or grains are used in phambra or laafi (gruel type dishes) in Himachal Pradesh.
Bathua is used to treat some skin conditions, and the oil made from the leaves is used to treat hookworm. It is very effective in eliminating kidney stones. The consumption of the leaf extract helps relieve menstrual problems in women and urinary tract infections.
Now, for a recipe.
Bathue Ki Sabji
Ingredients
Bathua leaves: 250 gm
Potatoes: 250 gm
Vegetable oil: 1 tbsp
Cumin seeds: half tsp
Asafoetida powder, a pinch
Salt: half tsp
Red chilli powder: half tsp
Coriander powder: half tsp
Turmeric powder: half tsp
Dried mango powder: 1 tsp
Method: Remove the stems of the bathua leaves. Wash the leaves several times to ensure that all the dirt is removed. Cook the bathua in water. Drain the water and grind the bathua coarsely without adding any water. Boil the potatoes separately. Cool and skin them. Break them into small pieces with your fingers. Heat oil in a pan. Add cumin seeds and asafoetida powder to the pan. Wait till the cumin seeds crackle. Add the rest of the spices, except amchur, and fry them for a few seconds. Add the potatoes and drained bathua leaves and mix well. Turn down the heat and cook for a few minutes. Add amchur powder and mix well. Turn off the heat.
Sous Chef
Taj Club House
