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A cooling yogurt-based side dish made with bathua (Chenopodium) leaves, popular in Punjab and Haryana. It has a slightly earthy, tangy flavor with a refreshing texture, often served alongside spicy main dishes to balance heat.
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Traditionally eaten during winter when bathua is in season, often served with makki di roti (corn flatbread) and sarson ka saag (mustard greens curry) in Punjabi households.
1. Blanch bathua leaves briefly. 2. Whisk yogurt until smooth. 3. Mix leaves, yogurt, and spices. 4. Temper with cumin seeds and garnish....
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Uses more red chili powder
Sometimes includes boiled potatoes
Pushpesh Pant â India: The Cookbook
Tarla Dalal â Punjabi Khana
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