Santula, Potala Aloo Bhaja And Roti
12 April, 2018
Summer dinner means something very comforting, healthy food ,which is easy to digest and st same time it has more nutritional value too.
About Santula:
Santula is a vegetable dish from the state of Odisha in eastern India. It can be either fried (Bhaja Santula) or boiled (Sijha Santula). Ingredients include potatoes, brinjal, papaya, and Tomato, which are first boiled together, then fried in oil with diced onion, panch phoran, garlic, and green chilies.
Benefit:
The dish is said to be easy to digest as it is not spicy and good for people suffering from stomach disorders. For one prescribed with fresh green vegetables, without spices and oil, nothing could be better than Santula. It's best for women in post pregnancy stage (specially when tempered with loads of garlic)as it's loaded with nutrition, less spicy, less oil!!
Vegetables in 'bhaja' may vary. Here, there are potatoes and pointed gourds seasoned with spices. This lunch is often preferred to beat the summer heat in Eastern India.
Roti Chapati, phulka, roti – no meal in India is complete without this quintessential flatbread. It's as much an Indian cuisine table essential as rice.
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Ingredients
- For Santula:
- 1 brinjal
- 1 carrot
- 1/4 raw banana
- 1/4 of small size raw papaya
- 2 pointed gourd
- 10 beans
- 100 gm pumpkin
- 1 potato
- 1 large Tomato (all cleaned
- Peeled and chopped in small cube's)
- 2 cup water
- Turmeric powder 1 tsp
- Salt to taste
- For tempering of Santula:
- 1 tsp mustard oil
- 2 tsp pinch phoran
- 1 red chilli 10 Garlic pods(crushed)
- 1 green Chilli crushed
- For Potala Aloo bhaja/pointed gourd and potato fry:
- 6 no's pointed gourd chopped in thin slices
- 1 potato peeled and chopped in stripes
- 1 onion chopped in slices
- 2 tsp mustard oil
- 1/2 tsp cumin
- 1/4 tsp mustard seeds
- 1 red chilli
- 1/2 tsp turmeric powder
- Salt to taste
- For Roti:
- 2 cup wheat flour
- 1 cup water approx
- Pinch of salt
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Instructions
- For Santula - Put all vegetables along with water, turmeric powder and salt in a pressure cooker add give 2-3whistle(all veggies should be cooked, tender and little mushy)
- Heat oil in fry pan, add punch phoran and red chilli to it
- When mustard seeds splutters add crushed garlic and green chili to it. Sauté for 2mins,till the raw smell goes off. Now add boiled veggies with the stock to it and let it simmer for 5 minutes.
- Potala Aloo bhaja/pointed gourd and potato fry-Peel the skin and cut them lengthwise and clean and strain it
- In a frypan put oil and cumin, mustard and red chili
- Once mustard seeds spelters add chopped onions and fry till it's translucent
- Add potola, salt and turmeric powder and cook till it is half done. Add potatoes and cook in low flame with the lid on, till they become tender. Now remove the lid and cook it in medium flame to get the crispiness (approx. 7 mins) keep stirring in inter
- Divide it into equal portions. Make smooth ball and flatten it out between your palm.
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