Wash and drain the leaves and stalks thoroughly. Gently roll the leaves as a bunch together and cut them straight in downward direction, preferably on a chopping or a wooden board. Now place the cut leaves in horizontal position and again cut it straight in downward direction. This is the chopped khatta bhaji.
1. The young leaves and smaller stems can be eaten raw in salads. It can be used to make delicious raita or used as a stuffing for pakodas.
2. Bathua/Paruppu Keerai can be mixed with other greens and lentils to make dals. It may also be combined with potatoes to make a lovely vegetable dish.
3. Also, try adding it to dough to give a distinctive taste to rotis, puris and parathas.
How to store bathua, cheel bhaji
Since it as a green leafy vegetable, it has a low shelf life due to high moisture content. Once the moisture starts losing and cheel bhaji gradually starts wilting. So it is preferable to use it up as soon as possible. You can store it by wrapping it either in a paper or in perforated net bags under refrigeration temperature. It will last its freshness just for 2-3 days.
Health benefits of bathua, cheel bhaji
1. Bathua finds a use in the treatment of some skin conditions, and the oil made from these leaves is used to treat hook worms.
2. It is rich in vitamin A, B-complex vitamins, vitamin C, calcium, potassium, phosphorus, trace minerals, iron and fibre.