Everyday
Santula
ସନ୍ତୁଳା
Barely any oil, whatever is in the basket, twenty minutes. The dish an Odia kitchen makes when nobody is coming.
Hero photograph — vertical, for Pinterest.
- Pot
- 3 litre pressure cooker, plus a small pan for the tempering
Ingredients
servings
Which version
Boiled, no onion, finished with raw mustard oil.
Onion and garlic
Temple and traditional style. The bhaja jeera and ghee stay in front — it tastes better this way.
Set how many you're feeding and everything below re-measures itself.
Cook for at least two. A single portion barely covers the bottom of the pot, so the water dries before the vegetables soften and the tempering has nothing to sit in.
Some things aren't sold outside India. Tell me where you're cooking and I'll swap them.
- 1Potato
- 1 cup
- 1 cupBaigana (brinjal)
- 1Ridge gourd
- 1Tomato
- 1Onion, sliced
- 4Garlic cloves, crushed
Tempering and finish
- 2Green chillies, slit
- ½ tsp
- ½ tspTurmeric, plus salt
- 1 tbspMustard oil
- ¼ cupMilk (optional)
Method
- Cut everything the same size
Roughly an inch. Uneven pieces mean the potato is raw when the gourd is mush.
At 4 servingsUse the 3 litre pot. The water should sit about a finger's width above the vegetables.Cut vegetables on the board, showing how large the pieces should be.
- Boil with turmeric and salt
Add the chillies and just enough water to cover. Cook covered until soft.
At 4 servings3 whistles, or 20–25 minutes in an open pot. - Mash lightly
Four or five strokes. The vegetables should still be recognisable.
- Finish with raw mustard oil
Off the heat, with a slit green chilli. This is where the flavour is.
Where it goes wrong
At home this was the dish for the days nobody had decided anything. Whatever was in the basket, one pot, twenty minutes.
Write the real memory here after cooking it — that paragraph is the thing no other site can copy.
Keeping and serving
Two days refrigerated. Reheat gently; it dries out.
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