Bathua Raita

Thoroughly wash the bathua leaves under running water to remove any grit or dirt. Discard the thick stems and keep only the tender leaves and thin stalks.

Bring a pot of salted water to a boil. Blanch the bathua leaves for 3–4 minutes until wilted and tender.

Drain the blanched leaves and immediately transfer to a bowl of cold water to stop cooking and preserve the green colour.

Squeeze out all excess water from the blanched bathua very firmly using your hands. Finely chop the squeezed leaves.

In a large bowl, whisk the yogurt until smooth and creamy.

Add the chopped bathua to the yogurt along with finely chopped green chillies and grated ginger.

Season with roasted cumin powder, black salt, and regular salt. Mix everything well.

Drizzle mustard oil over the raita and stir to combine — this adds a characteristic Haryanvi pungency.

Taste and adjust seasoning. Refrigerate for at least 15 minutes before serving for the flavours to meld.

Serve chilled, garnished with a sprinkle of red chilli powder and fresh coriander leaves.