Just like many other leafy vegetables, you need to pick bathua before its preparation. You can use the leaves and the thin stems but not the thicker ones. After picking these out, you can wash the bathua.

Now you take 100 ml water, put it in a pot and add the bathua leaves. Bring the water to a boil and once the water is boiling, just take it right off the stove again. Let it cool down.

While this is happening, you can put your yoghurt in a bowl together with the remaining water and stir the mixture well. The yoghurt gets thinner and nearly a bit foamy.

Once the water with the bathua is cold, you can put it in a blender and make a paste out of it. Add this paste into the yoghurt and mix it well into the yoghurt by stirring with a spoon.

Heat up the oil in a pan and when it is hot, add the mustard seeds. Even if you stir, you will soon hear and see them popping in the hot oil. Take the pan off and add the oil straight away into the cold yoghurt mix – hear the satisfying sizzle and look forward to a tasty raita!

To bring some more taste however, a little bit more is left to do: take a dry pan without any fat, add the cumin seeds and let them roast. When they are dark brown, place them into a mortar and grind them to a nice powder. Add this roasted cumin powder, the black salt as well as some salt into the raita, stir – and now you can enjoy your new dish!