Farm Weed – Lamb’s Quarters or Bathua Dry Curry


The beauty of  country cooking lies in its simplicity and innovative way of  dishing something out of ordinary ingredients while teasing the palettes of the most finicky eater. While the urbanites might find some of these exotic, their rural counterparts would just talk about it like everyday home remedies to many ailments.

Today, I came across this greens called Bathua at my local Indian supermarket. This strange looking bunch of greens is known by interesting names such as lamb’s quarters, goosefoot and fat-hen. Well, this is basically a weed which could be a pain as most weeds are but is cultivated in some regions for its supposedly health benefits. You can research the benefits of these leaves on the web to check for yourself.

Here’s something that I did with these Lamb’s Quarter weeds and enjoyed today.

1 bunch        Bathua Greens ,washed and chopped small (discard flowers)

3 small         red or white potatoes, cubed

1 small         tomato, diced small

1 can             garbanzo beans, drained

1 tbsp.           canola oil

1/4 tsp.         mustard seeds

1/4 tsp.         cumin seeds

1/2 tsp.         urad dhal

1/4                 Red onion, chopped fine  (if small, use 1 whole)

4 cloves        Garlic, chopped

1                     dry, red chilli pepper, broken in half

1 sprig           curry leaves (washed)

1/4 tsp.         turmeric powder

A big pinch  asafoetida powder

To taste        salt

1/2 cup        water

lambsquartersingredientsMethod: Heat oil in a pan on medium high heat. Add the mustard seeds and wait till it splutters.

Add cumin seeds and when it stops spluttering, add urad dhal. When this turns golden, add asafoetida powder, chopped onions, red chilli pepper, curry leaves and sauté till onions turn golden brown. This process is called tempering or seasoning.

Add the chopped tomatoes, chopped garlic, and turmeric powder and cook on medium heat until tomatoes turn soft. Then, add the chopped potatoes and sauté for about 2 minutes. Add the chopped greens and sauté very well and then add the garbanzo beans, sauté.

Add salt, stir and add water. Cover and cook on medium heat until done and all liquid is evaporated but not dry.

Lamb's Quarters (Bathua Greens) Side Dish

Serve hot with Indian breads like naans, chapatis, or rotis.

This dish could also be enjoyed as an accompaniment to a meal  of rice, and rasam (pepper water), papadum (a thin lentil fried or microwaved wafer), and Indian pickle on a cold, rainy weather, the South Indian way.

Something to Note: Asafoetida should be used sparingly as its flavor can be overwhelming otherwise. 


About anointedartist

I am a free-spirited person who enjoys the little things in life as much as the big ones that cross my path. As wife and mother of two wonderful kids, I have learned to take into stride the joys and pains of nurturing my family with laughter and tears. From being a stay-at-home mom for a long time, I have now extended my arms into the community to envelope kids with special needs and work with them. My soul takes delight in creating pieces of art in the form of pottery, card-making, crafting, knitting, crocheting, and list goes on. My long-standing wish to learn pottery-making took form and I have made quite a few interesting projects and love them. I also do prophetic arts (painting) along with my husband at our church during worship now and then and enjoy it. I believe that most of my inspirations come for my Creator and I am just being instrumental in revealing it to others. I feel honored to be used as His anointed vessel to display the creativity He has invested in me.
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