Odia Santula
A light, minimally spiced mixed vegetable stew cooked with a handful of whole spices and a touch of ghee, a grandmother-style everyday dish of Odia kitchens.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 110 kcal
Equipment
- •Pot
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 3 g
- carbs
- 18 g
- fibre
- 5 g
- protein
- 3 g
- calories
- 110 kcal
Instructions
- 1
Heat the ghee (clarified butter) or mustard oil in a pot. Add the cumin seeds and let them crackle.
- 2
Tip all the chopped vegetables into the pot.
- 3
Sprinkle the turmeric and salt over the vegetables. Stir gently to mix.
- 4
Add the slit green chillies. Pour in a small splash of water, just enough to help them cook.
- 5
Cover the pot with a lid. Simmer gently on low heat, stirring every now and then.
- 6
Cook until all the vegetables are tender, but still hold their shape.
- 7
Taste the dish to check the seasoning. If it looks watery, simmer uncovered for a few minutes.
- 8
Serve hot as a light side dish.
Chef's tips
Santula is best with very few spices, so do not add extra seasonings. Use very little water so the vegetables cook mostly in their own juices.
Ingredient substitutions
- flat beans → drumstick pieces
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on the stovetop.
Common mistakes to avoid
- •Adding too much water, which turns the dish into a soup.
- •Adding too many spices, which ruins the clean and simple flavour.
Serving suggestions
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