This has dusty looking leaves with a white powdery coating. It can be substituted for other leafy vegetables. Its young tender leaves are a good addition to salads. In Indian cuisine, it is often added to other greens to make a very tasty saag. Bathua paranthas are also a delicious way to use this versatile weed. The flowers and seeds of this plant are also edible. The seeds taste very much like quinoa. However, a word of warning, the seeds contain small amounts of saponins which if consumed in excess can be toxic. Below is a recipe for a quick and refreshing raita :
2 cups finely chopped Bathua leaves
2 cups of natural yoghurt (curd) whisked until smooth
3-4 spring onions ( green part only) chopped finely
1 teaspoon dry roasted and ground cumin seeds (Jeera)
Salt and freshly ground pepper
Boil the Bathua leaves in a saucepan of water for 4- 5 minutes until soft. Let cool and then chop coarsely. Place the yoghurt in a bowl and mix in the cooled, chopped Bathua. Add the chopped spring onion leaves and salt and pepper to taste and mix. Garnish with ground cumin just before serving.