Chenopodium Potato Curry/Bathua Aloo Ki Subzi/Paruppu Urulai Keerai

Leafy vegetables are always good due to its high fiber content. Bathua is one such leafy vegetable which has high nutrient contents of Protein, Vitamin C, Iron, Potassium and Calcium.  We can make a few varieties of dishes using this healthy vegetable. Let us look at making one dish using Potato as the second major ingredient in this dish.

Ingredients:

Bathua Leaves (Chenopodium) – 1 big bunch

Potatoes (peeled and diced into cubes) – 1 cup

Salt to taste

For tempering:

Oil – 2 tbsp

Garlic Crushed – 6 to 8 pods

Onion – 1 (finely chopped)

Turmeric Powder – 1 pinch

Red Chilli Powder – ¾ tsp

Garam Masala – ¼ tsp

Method:

Clean the Bathua Leaves. Rinse it well. Chop them finely. (You can chop and use the tender stems also.)

Heat a pan. Add half of the chopped Bathua Leaves. Add the Potatoes.

Spread the other half of the leaves over it.

Sprinkle little Salt. Sprinkle some water. Cover the pan with a lid and simmer for 4 to 5 minutes in medium to low flame.

The water should remain at this point of time.

If it is dry, add little more water and continue cooking till the Potatoes are cooked well. Transfer everything to a bowl and keep aside.

Heat the Oil in the same pan. Add Cumin Seed and allow them to crackle. Add the crushed Garlic and stir fry for a minute in low flame.

Add the finely chopped Onion and stir fry till they become translucent.

Add the Red Chilli Powder, Garam Masala and Turmeric Powder. Continue cooking for a minute.

Add the Bathua and Aloo.

Mix and combine everything well with the Masala. Cook for 2 more minutes.

Transfer to a serving bowl.

Serve with Rice or Roti.