Santula
An authentic vegetarian recipe from Odisha, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
150g Potatoes, diced
150g Raw banana (plantain), diced
150g Brinjal (eggplant), diced
100g Tomatoes, chopped
100g Drumstick (moringa), cut into pieces
3piece Green chillies, slit
10g Ginger, grated
4piece Garlic cloves, minced
6g Panch phoron (Bengali five-spice)
4g Turmeric powder
40ml Mustard oil
15g Fresh coriander leaves
8g Salt
100ml Water
14 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
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.
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Add panch phoron (the five-spice blend of cumin, mustard, fenugreek, nigella, and fennel seeds) and let them splutter for 30 seconds.
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Add green chillies, grated ginger, and minced garlic. Fry for 1 minute until fragrant.
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Add diced potatoes and raw banana. Toss well to coat with the oil and spices. Cook for 3 minutes.
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Add diced brinjal and drumstick pieces. Toss to combine.
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Add turmeric powder and salt. Mix well.
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Add chopped tomatoes and stir. Add water, cover, and cook on medium heat for 10–12 minutes until all vegetables are tender.
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Remove the lid and cook on high heat for 2–3 minutes to evaporate excess water. Santula should be semi-dry, not soupy.
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Taste and adjust salt. Garnish with fresh coriander leaves.
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Serve hot with steamed rice and dal as part of an Odia thali.
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Chef's Tips
Santula is an Odia mixed vegetable dish that uses seasonal vegetables; the combination of potatoes, raw banana, and brinjal is traditional but you can add yam, raw papaya, or colocasia.
Panch phoron is the defining spice blend of Odia and Bengali cooking; do not substitute with individual spices as the combination creates a unique flavour.
Mustard oil must be heated to smoking point before use; this removes its raw pungency and gives the dish its characteristic flavour.
Santula is a light, healthy dish traditionally served as part of the Odia prasad (temple offering) and is always oil-based with minimal spices.
About This Dish
Santula is a traditional vegetarian dish from Odisha, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Santula is an Odia mixed vegetable dish that uses seasonal vegetables; the combination of potatoes, raw banana, and brinjal is traditional but you can add yam, raw papaya, or colocasia. - Panch phoron is the defining spice blend of Odia and Bengali cooking; do not substitute with individual spices as the combination creates a unique flavour. - Mustard oil must be heated to smoking point before use; this removes its raw pungency and gives the dish its characteristic flavour. - Santula is a light, healthy dish traditionally served as part of the Odia prasad (temple offering) and is always oil-based with minimal spices.
Category
Vegetarian
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy