much healthy and nutritious soupy kind side dish loaded with assorted vegetables and a flavorful tempering.
can be prepared in both way : with onion and garlic, without onion and garlic.
The event-related to this post :
Monday is here again and the Foodie Monday Blog Hop team has decided on the 303rd theme as ‘Side ka Kamal’ and is suggested by Priya this time. Her blog contains an array of amazing healthy and tasty recipes. Check out this recipe – Chayote Lentil Curry, to pair with your rice. Well as per the theme, here is my Pani Santula contributed for the theme.
Let’s go through how to make “Pani Santula (Odisha special)” at home 👇
— RECIPE CARD —
- Kadhai / Wok
- Tadka Pan
- ¾ cup Potato (cut lengthwise)
- ½ cup Papaya (cut lengthwise)
- ½ cup Pumpkin (cut lengthwise)
- ½ cup Eggplant (cut lengthwise)
- ½ cup Drumstick (cut lengthwise)
- ½ cup Colocassia (cut lengthwise)
- ½ cup Pointed gourd (cut lengthwise)
- ½ cup Spine gourd (cut lengthwise)
- ½ cup Ridge gourd (cut lengthwise)
- ½ tbsp Pancha phutana
- ½ no. Onion (medium) (chopped)
- 4-5 no. Garlic clove (crushed)
- 2-3 no. Red chili
- 2-3 no. Green chili
- 1 tsp Mustard oil
- 1 pinch Turmeric powder (optional)
- Salt as needed
- 2 cup Water + little more
- In a kadhai / wok take water along with salt, turmeric powder and start boiling.
- Into that add potato, papaya, pumpkin, colocassia and allow to cook over medium heat for 1-2 minutes first.
- Then add rest vegetables, give a nice mix.
- Cover the kadhai and allow to boil till all the vegetables are well cooked, but not overcooked .
- Meanwhile, heat mustard oil in a tadka pan.
- Add pancha phutana and allow to splutter over low-medium heat.
- Then add chopped onion, crushed garlic cloves along with red chilies and green chilies.
- Saute everything till onion turns translucent.
- Pour the tempering over the cooked vegetables and gently give a mix.
- Allow to cook for 1 minute more over medium heat.
- Turn off heat and serve hot with some roti or even steamed rice !
- Do not boil the vegetables till overcooked. Else the entire dish will be mushy at the end.
- As the name says, this santula has some liquid in it hence the name is Pani Santula. So always keep an eye while boiling the vegetables, if there is a shortage of liquid then add a little more water.
- Vegetables can be picked as per choice.
- Turmeric powder is not added in an authentic way. But I like to add at least 1 pinch into my version of pani santula as mentioned in the ingredients list.