Bathua,Brinjal And Badi Curry


This recipe is a good change from your regular eating schedule of non-veg or other stuff which bores you down and is just great in taste with a slight tangy twist. A unique authentic dish it is an easy and sumptuous one made at my place and is a regular one on the tables in winter when its found in abundance. Bathua or Chenopodium Album is a green leafy vegetable which is found and made very frequently in India in most of the households.


  1. Bathua or Chenopodium Album – 500 gms.
  2. Brinjal – 2.
  3. Split Black Gram dry Badis – 5.
  4. Onions(finely chopped) – 1.(Optional)
  5. turmeric powder – 1 tsp.
  6. Red Chilly Powder – 1 tsp.
  7. Asafoetida – A pinch.
  8. Coriander – Cumin Powder – 1 tsp each.
  9. Garam Masala – 1 tsp.
  10. Rice Starch or Corn Flour – 1 cup.
  11. Salt – According to taste.
  12. Vegetable Oil – 2 tsp.

For Tempering:- Five  Spice – 1 tsp.

  1. Ajwain -1 tsp.
  2. Asafoetida – A pinch.


Step 1 

Wash and cut the bathua greens. Fry the badis for five minutes in 1 tsp of oil. Wash and cut the brinjals into medium-size pieces.

Step 2

Heat a kadhai and add 2 tsp of vegetable oil in it. Add 1 tsp of five spice, a pinch of asafoetida in it. When they turn brown, add some finely chopped onions. Saute for two minutes. Then add salt, turmeric powder, red chilly powder, garam masala, dry mango powder and fry it for two more minutes. Now add the bathua, brinjals, and dry badis and saute again for three minutes and fry all up. When the rawness of the veggies is gone, add 3 cups of water and transfer the bathua mixture from the kadhai to a pressure cooker and cook till done.

Step 3 

When the bathua greens are done add one cup of starch to the kadhai and cook again for two minutes. You can alternately add corn flour mixed with water and cook the curry for three minutes.

Step 4 

We will temper our curry again by taking some vegetable oil, carom seeds(ajwain), in a pan and when browned add them to our curry.

And hey, our Bathua, Brinjal And Badi Curry is ready. It can be best served with steamed rice, Indian mashed potatoes and fried veggies of your choice.

Note points:-1. While we temper our veggies or curry the tempering should not turn black and must be heated till only browned.

2. The use of onions is optional. This recipe can be made even without the onions.

Do try this recipe at home. It is an authentic recipe and a very popular one in my house which is made repeatedly in the month of winters at my place because of its abundance in this season. It has got a unique taste and is even very good for your stomach. I will later post the recipe of making Indian mashed potatoes and split black gram badis. So keep reading. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!



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Abha's Recipes

Hi! I am Abha Jha and I welcome you all heartily to my blog. Cooking has been my passion for the better part of my life. I was brought up knowing the traditional Indian style of cooking from my ancestral home. I wish to pass on this treasure trove of delightful, easy and yummy recipes to foodies and budding chefs alike. I also love experimenting with food and discovering world cuisine. I wish to keep discovering amazing new recipe's and showcasing them with the world.

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