Santula-Orissa Special

Ingredients:
1 brinjal (baigana)
1 potato (aaloo)
1ridge-gourd (jahni)
1/2 raw papaya (kancha amrutabhanda)
1/4 pumpkin(kakharu)
other vegetables may also be used (not the leafy ones).
1 small onion(chopped)
1 tsp turmeric powder(haldi)
7-8 garlic flakes – chopped into small pieces (kata rasuna)
2-teaspoon crushed or grated ginger (chhecha ada)
1 small tomato(chopped)
½ tsp mustard (sorisha)
1 tsp cumin(jeera)
2 red chillies (sukhila lanka)
Mustard oil (sorisha tela)
salt to taste (luna)
Coriander leaves(chopped)

There are 2 types of santula in orissa:
1.Pani Santula
2.Bhaja Santula

Method

1.Method for Pani Santula:


Cut the vegetables into small sizes.
Boil the vegetables by adding salt and turmeric powder to it.
Heat oil in a frying pan.
Add mustard and cumin when the oil is hot.
After the cumins and mustards start cracking add red chilies and fry it a little.

Add chopped onions, chopped tomato, grated ginger and chopped garlic .
Fry till it all becomes golden brown.
Then add boiled vegetables and stir properly.
Put the flame in simmer level and cook for about 2-3 minutes.
Serve hot with the garnishing of chopped coriander leaves.

2.Method for Bhaja Santula:


Cut the vegetables into small sizes.
Heat oil in a frying pan.
Add mustard and cumin when the oil is hot.
After the cumins and mustards start cracking add red chilies and fry it a little.

Add chopped onions,chopped tomato, grated ginger and chopped garlic .
Fry till it all becomes golden brown.
Then add all the vegetables,salt and stir properly.
Put the flame in medium heat and cook till done by stirring when needed.
Serve hot with the garnishing of chopped coriander leaves.