Don't we all love the vegetable markets splattered with greens all over? Sarson, methi, bathua, palak and more such winter vegetables come for a limited time but satiate us with their great taste and bounty of health benefits. We all look forward to having our favourite sarson ka saag with makki ki roti this season and sometime in the middle or towards the end of the winter, we admit to having a bit too much of it. To break the monotony and give a change to your taste buds, here is a different kind of saag that is just as good in taste.
This saag is made with soyabean and bathua. Bathua is a winter-special green vegetable, which is also known as lamb's quarters, goosefoot and fat-hen. Bathua looks like sarson and is prepared like it only. Besides for a change of taste, another reason you must try this saag is that it provides you with important nutrients. While soyabean is known to be super rich in proteins, bathua is packed with immunity-boosting vitamin C. In fact, bathua is also rich vitamin A and B, antioxidants, calcium, fibre and many essential minerals.
Did you know that India is one of the largest cultivators of bathua? So we should make use of this healthy food available to us in spades. Here is a special meal of soyabean and bathua saag paired with poori that you must try this winter.
This recipe shares step-by-step cooking process to make this yummy saag and to make crispy pooris to go with the dish. the saag is made with soya bean granules and bathua leaves that are cooked along with tomatoes, spices and beaten yoghurt. Lemon juice is added in the end to lend its zesty flavour.
Prepare this amazing winter meal to surprise your family and friends.
About Neha GroverLove for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee.