Bathuwa Chana Subzi

I’ve had several posts covering quinoa and amaranth because growing up in the northern part of India my family used the leaves of quinoa (bathuwa) and amaranth (chau lai) just like beet greens or any leafy vegetables.  The leaves of quinoa are often used in making raita, fritters, dumplings, parathas, savory pancakes, lentils, yogurt-based soups, and my personal favorite – simply sautéed with chickpeas.  Although I have not found bathuwa or amaranth greens in the supermarket produce section, the edible weeds (lambs quarter and pigweed) grew in my garden abundantly.  Keep in mind that this is an acquired taste.  However, I went ecstatic recently when I saw bathuwa (probably lambs quarter) in my local farmers’ market. Below I have posted the picture of the quinoa plant along with the Bathuwa Chana Subzi.

1 bunch leaves of quinoa
1 tablespoon vegetable oil
1 onion thinly sliced – optional
1 teaspoon chopped garlic
1 teaspoon chopped ginger
1/8 teaspoon turmeric
1/4 teaspoon freshly ground black pepper
2 cups cooked chickpeas
1/3 teaspoon salt or to taste

1) Remove the tough stem ends and toss the bathuwa (or spinach) in a large bowl filled with cold water to clean. Lift the bathuwa from the water and drain in a colander over the sink. Set aside.
2) Heat the oil in a large skillet over a medium heat. Cook the onion and garlic for 1 to 1 1/2 minutes. Stir in the remaining ingredients and continue to cook for approximately 5 to 7 minutes or until the bathuwa have wilted. Adjust the seasonings as needed.

Yield: 4 servings.

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2 Comments on “Bathuwa Chana Subzi”

  1. Vijay Says:

    Thanks for this recipe :), I have query regarding bathua name, is it called as quinoa or pigweed/chenopodium leaves. I have been trying to get in US generally in whole foods but unable to find it.


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