Vegetarian📍 Odisha

Santula

An authentic vegetarian recipe from Odisha, India — with exact measurements and step-by-step instructions.

Traditional Santula from Odisha, India
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The Story Behind the Dish

Santula is a treasured vegetarian dish from Odisha, India — a reflection of the region's ingredients, climate, and culinary traditions passed down through generations.

Ingredients

0/14 gathered

Cooking Instructions

  1. Heat mustard oil in a heavy-bottomed pan over high heat until it reaches smoking point. Reduce to medium heat to mellow the raw pungency.

  2. Add panch phoron (the five-spice blend of cumin, mustard, fenugreek, nigella, and fennel seeds) and let them splutter for 30 seconds.

  3. Add green chillies, grated ginger, and minced garlic. Fry for 1 minute until fragrant.

  4. Add diced potatoes and raw banana. Toss well to coat with the oil and spices. Cook for 3 minutes.

  5. Add diced brinjal and drumstick pieces. Toss to combine.

  6. Add turmeric powder and salt. Mix well.

  7. Add chopped tomatoes and stir. Add water, cover, and cook on medium heat for 10–12 minutes until all vegetables are tender.

  8. Remove the lid and cook on high heat for 2–3 minutes to evaporate excess water. Santula should be semi-dry, not soupy.

  9. Taste and adjust salt. Garnish with fresh coriander leaves.

  10. Serve hot with steamed rice and dal as part of an Odia thali.

Cook

25 mins

Serves

4 servings

Level

Easy

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