By Nandini Bhushan
Odiya cuisine, hailing from the eastern state of Odisha, is a delightful blend of flavour and tradition that reflects the cultural tapestry of the region. The food culture is a beautiful combination of influences of various dynasties and communities that offer a wide variety of vegetarian as well as non-vegetarian delight. Lesser on spices and high on flavours, it is known for its emphasis on satwik as well as seafood delicacies. Due to similar geographic conditions, the food is to an extent similar to the neighbouring states of Bihar and Bengal.
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Santula
Santula is a healthy Odiya-style mixed vegetable dish prepared with a wide variety of vegetables. It is an ideal weight loss recipe that can be eaten as a main or side dish along with steamed rice or roti.
Ingredients
(Serving for 3 to 4 persons)
Potatoes: 2 peeled and cubed
Brinjal: 1 small diced
Pumpkin: 1 cup diced
Green beans: ½ cup cut lengthwise
Green chilli: 2
Hing: a pinch
Turmeric powder: ¼ tsp
Panch phoran: 1 tsp
Mustard oil: 2 tsp
Salt to taste
Step 1
Heat oil in a karahi and add hing and panch phoran.
Step 2
Once splutter add the sliced vegetable along with turmeric powder, slit green chilli and salt.
Step 3
Cover and cook the vegetables on medium flame stirring from time to time.
Step 4
Let it cook for about ten to twelve minutes until the vegetables turn tender. If the vegetables are dry add half a cup of water.
Step 5
Garnish with chopped coriander leaves. Serve with roti or rice.
