Cheel Ni Bhaji Or Bathua Kadhi, a sour and spicy yogurt base curry is very popular in rural Sabarkantha, Gujarat. Cheel Ni Bhaji us very healthy. Mostly, Cheel Ni Bhaji is eaten with Makki ki roti or whole wheat flour bhakhri during winter season because this leafy veggie grows only in wintertime. It can be made without oil or any tempering, but some people add tempering over cooked curry, it is just by choice. Traditionally, it cooks in a clay pot over a clay stove with slow cooking.
Bathua also known as Cheel Bhaji or Chandan Bathua, it is a leafy vegetable seasonal to winter months. It is a close relative of spinach and prepared almost the same way. This plant is waxier and carries an earthy flavor. Bathua saag, raita and paranthas are some of its preparations. Common names are Chenopodium lamb’s quarters, melde, goosefoot and fat-hen and pigweed.
In India, the plant is called bathua and found abundantly in the winter season.
The leaves and young shoots of this plant are used in dishes such as soups, curries, and paratha-stuffed breads, very common in Punjab for sarson ka saag. In Gujarat, especially in Sabarkantha district, Cheel ni Bhaji (bathua leaves cooked in yogurt mixture) and cheel na muthia are most eaten during winter season in a rural area. In Haryana state, the “bathue ka raita” i.e
Ingredients
• 1 Bunch Bathua
• 1 ½ cup Sour Yogurt/Dahi
• ¼ cup Rice
• ¼ Cup Coarse Yellow Corn Flour/Makki Flour
• ¼ Cup Chopped Coriander Leaves
• 3-4 Green Chilies
• 1-2 Inch Piece of Ginger
• 3-4 Clove Garlic
• ¼ tsp Turmeric Powder
• Salt
For Tempering
• 1-2 tbsp Ghee/Oil
• ½ tsp Cumin Seeds
• Pinch of Hing/Asafetida
• ¼ tsp Red Chili Powder
• 2 Whole Dry Red Chilies
Method
1. Remove and separate the bathua leaves from stalks, put it into the colander and wash/clean it well with water, then chop. Add chopped Bathua in a hot water, let it wilt then strain and keep aside.
2. In mortar pastel or in mixer jar add coriander leaves, green chilies, garlic and ginger and make a coarse paste.
3. In big deep pan/pot or kadhai add whisked yogurt add yellow corn flour and mix it well till without any lump.
4. Then add 3-4 cups water in it, mix well and make watery mixture, add rice, coarse paste of ginger-garlic and green chilies, turmeric, salt, blanched bathua and mix it.
5. Switch the flame on medium heat and stir it continuously till it start boiling, cook it while stirring in between on low the flame and cook it till rice cook perfectly, check with spoon.
6. Bathua kadhi/Chil ni bhaji is ready.
7. Now in small tempering pan add ghee/oil once heat enough add cumin seeds, hing and red chili powder, then add whole red chilies and temper over the prepared kadhi, mix it.
8. Bathua kadhi is ready for serve, serve hot with roti or bati and enjoy this winter special curry.
Tips
• You can use coarse powder of corn flakes if you don’t have coarse corn flour or just use corn meal.
• You can skip the tempering if you want.
- 1 Bunch Bathua
- 1 ½ cup Sour Yogurt/Dahi
- ¼ cup Rice
- ¼ Cup Coarse Yellow Corn Flour/Makki Flour
- ¼ cup Chopped Coriander Leaves
- 3-4 Green Chilies
- 1 Inch Piece of Ginger
- 3-4 Clove Garlic
- For Tempering
- 1-2 tbsp Ghee/Oil
- ½ tsp Cumin Seeds
- Pinch of Hing/Asafetida
- ¼ tsp Red Chili Powder
- 2 Whole Dry Red Chilies
- Remove and separate the bathua leaves from stalks, put it into the colander and wash and clean it well, then chop. Add chopped Bathua in a hot water, let it wilt then strain and keep aside. and keep aside.
- In mortar pastel or in mixer jar add coriander leaves, green chilies, garlic and ginger and make a coarse paste.
- In big deep pan/pot or kadhai add whisked yogurt add yellow corn flour and mix it well till without any lump.
- Then add 3-4 cups water in it, mix well and make watery mixture, add rice, coarse paste of ginger-garlic and green chilies, turmeric, salt, blanched bathua leaves and mix it.
- Switch the flame on medium and stir it continuously till it start boiling, then cook it while stirring in between, let it start boiling again on low the flame and cook it till rice cook perfectly, check with spoon.
- Bathua kadhi/Chil ni bhaji is ready.
- Now in small tempering pan add ghee/oil once heat enough add cumin seeds, hing and red chili powder, then add whole red chilies and temper over the prepared kadhi, mix it.
- Bathua kadhi is ready for serve, serve hot with roti or bati and enjoy this winter special curry.
You can skip the tempering if you want.
