I picked up bathua saag from the local market not knowing what I would eventually do with it, but confident my Bihari friends who swear by the greens would come up with some help. ‘Raita bana lo’ said everyone. I checked the internet and there was no doubt the raita topped the list of things to do with this curious winter green. Only if I could train my mind to follow the herd, life would have been much simpler. However, not wanting to wander much further from the herd, I chose to do a kadhi instead. It it goes well with yoghurt, chances are it would like to be in a kadhi too.

Chopped bathua
Chopped bathua


  • Bathuye ka saag: 1 bundle
  • Yoghurt/curd: 2 cups, whipped
  • Gram flour/besan: 2 tbsp
  • Asafoetida/heeng: a pinch
  • Mustard seeds: 1 tsp
  • Curry leaves: 1 tbsp
  • Ginger: 1 tbsp, grated
  • Green chilly: 1 no, chopped
  • Oil: 1 tbsp
  • Salt and sugar to taste


  • Wash, chop the leaves and cook with a pinch of salt in a nonstick pan for about 5-6 mins till the leaves wilt thoroughly.
  • In another heavy bottom pan, heat some oil, add the mustard seeds and curry leaves.
  • Once they splutter, add the ginger, chopped chilly, yoghurt mixed well with besan (gram flour) and simmer for another 5-7 mins, frequently stirring.
  • Add the cooked saag/leaves, adjust the seasoning, bring to a boil and turn off the heat.
  • Serve with piping hot rice.
Bathua kadhi
Bathua kadhi