• Rinse the Bathua leaves thoroughly under cold running water to remove any dirt, dust, or pesticides. If needed, soak the leaves for a few minutes to loosen any stubborn dirt. 
• Remove the thick, tough stems, as only the tender leaves will be used for the raita.
• In a pot, add 2.5 cups of water to fully submerge the Bathua leaves. 
• Once the water begins to boil, add a pinch of salt. 
• Add the cleaned Bathua leaves and let them boil for about 5-10 minutes, or until they become soft and tender. 
• After cooking, drain the excess water using a colander— this water can be saved for soups or gravies.
• To preserve the green color, allow the leaves to cool down or wash them with cold water.
• Drain any remaining water and gently squeeze out the excess moisture.
• Finely chop the boiled Bathua leaves and set them aside. 
• In a mixing bowl, whisk the curd (yogurt) until smooth. 
• Add black salt, red chili powder, roasted cumin powder, and regular salt to taste. 
• Add the chopped Bathua leaves to the yogurt mixture and stir to combine.
• For the smoky flavor, heat a small piece of charcoal on an open flame until it turns red. 
• Place the charcoal in a small bowl, add ½ tsp ghee, and immediately place the bowl into the raita.
• Cover the bowl to trap the smoke and infuse a smoky flavor for a few minutes.

For the Tempering:

• Heat 1 teaspoon of ghee in a small pan. Add a pinch of hing (asafoetida) and chopped green chili. 
• Sauté for a minute, then pour the tempering over the prepared raita. 
• Stir the raita once more, and serve chilled with your favorite paratha, rice, or as a refreshing side dish.
• Enjoy this creamy, smoky, and flavorful Bathua Raita!