When we think of an Indian Kitchen, the first thing that comes to our mind is the platform filled with green leafy vegetables. Lovingly prepared by mothers and grandmothers all across India. Often the elders of the house advise to eat a lot of greens and vegetables in the meal , green leafy vegetables have for generations been used in rural India to enrich a sparse diet, treat common ailments and improve overall health. The tribal communities that live in close proximity to forests know the most about these edible leaves, so a mind-boggling variety of seasonal leafy vegetables are part of their daily diet. While we are quick to single out kale and other imported leaves as superfoods, there is an entire trove of local and seasonal edible greens that grow across the country. These are popularly known as Saag and deserve to be on the list of Super Foods. With onset of winters, there comes Bathua in abundance ,Bathua in Hindi and Bathu in Punjabi, also known as Chenopodium album, goosefoot, lamb’s quarter or pigweed. It is rich in zinc, potassium, calcium, phosphorus & other antioxidants. This arrow shaped green also works as the blood purifier and is fully packed with amino acid that aids digestion. Bathua has a very distinctive taste . I cooked a simple and traditional recipe, belonging to the eastern part of West Bengal. Much liked in my family ! 🇮🇳☘️🇯🇵
#leafygreens
#leafyvegetables
#instavegetable
#bathua
#indianhomecooking
#desimeals
#jugaadkhana
#homechefsofindia
#indiajapan
#インド
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