Santula ( ସନ୍ତୁଳା ) is a traditional vegetable dish from the state of Odisha in eastern India. Celebrated for its simplicity and health benefits, Santula is a versatile dish that can be prepared in two main variations: fried (bhaja santula) and boiled (sijha santula). This dish features a medley of vegetables, including potatoes, eggplant, papaya, pumpkin, and tomato, which are first boiled to tenderness and then seasoned with aromatic spices and herbs.
The preparation involves a careful blend of flavors, where the boiled vegetables are enhanced with a tempering of panch phoron (a mix of five spices), onions, green chilies, and a smooth paste of ginger and garlic. The final touch often includes crispy, crushed badi (dried lentil dumplings) that add a unique texture to the dish.
Santula is particularly valued for its digestibility and mild flavors, making it an excellent option for those with sensitive stomachs or health concerns. Its nutritional profile is rich, providing a balanced intake of essential vitamins and minerals from the fresh vegetables, without the heaviness of rich spices and excessive oil.
Whether served with rice or chapati, Santula offers a comforting, wholesome meal that highlights the culinary finesse of Odia cuisine. Its gentle preparation and health benefits make it a beloved choice for people seeking a nutritious, easily digestible dish.
Santula
Ingredients
- 200 grams Potatoes
- 100 grams Eggplant
- 50 grams Papaya
- 50 grams Pumpkin
- Tomato
- 6 pieces Badi (dried lentil dumplings)
- 2 pieces Onion
- a small piece Ginger
- 4 cloves Garlic
- 1 tbsp Panch phoron
- 1/2 tbsp Turmeric powder
- 2 tbsp Oil
- 2-3 pieces Green chilies
- Salt to taste
- Additional oil and water as needed
Instructions
Preparation of Ingredients:
- Wash all the vegetables thoroughly and cut them into small, uniform pieces to ensure even cooking.
- Boil the potatoes, eggplant, papaya, pumpkin, and tomato together until they are tender. Drain and set aside.
- Fry the badi (dried lentil dumplings) in a little oil until they are golden brown and crispy. Crush them into small pieces and set them aside.
- Finely chop the onions and green chilies. Grind the ginger and garlic together to form a smooth paste.
Cooking the Vegetables:
- In a pot, add the boiled vegetables, turmeric powder, and salt. Mix well and cook on low heat for a few minutes to let the flavors combine.
Preparing the Seasoning:
- In a separate pan, heat the oil over medium heat. Once hot, add the panch phoron (five spice mix) and let it splutter.
- Add the finely chopped onions and green chilies to the pan. Fry them until the onions turn golden brown and aromatic.
- Add the ginger-garlic paste to the pan and cook until the raw smell disappears.
Combining and Finishing:
- Once the seasoning is ready, add the boiled vegetable mixture to the pan. Stir well to combine all the ingredients.
- Cook for a few more minutes to let the flavors meld together.
- Finally, add the crushed badi pieces to the mixture and stir well.
- Cook for a few more minutes until everything is well combined and heated through.
