Santula Harmony With Coconut Ridge Gourd Curry Recipe

About this recipe

A traditional Odia dish featuring a nutritious medley of steamed vegetables (Santula) paired with fragrant steamed rice and a unique coconut-mustard ridge gourd curry, perfectly balanced for a healthy, weight-loss-friendly lunch.

Ingredients

• - Mustard Seeds
• 500 ml Water
• 500 G Ridge Gourd/Jhinge Tori(500Gm)
• 1 Dozen Banana
• - Smiles-crispy Happy Potatoes-750 Gms
• 250g Green Chilli
• 250g Ginger
• 1 piece Coconut
• 20 g Turmeric Powder
• - Red Chilli
• 10G Salt
• 200 ml Mustard Oil
• 20G Curry Leaves
• 500 g Rice

Instructions

1. Step 1: To prepare the Santula, steam the cubed potatoes, raw banana, carrots, and drumsticks with a pinch of turmeric until tender but not mushy (about 10-12 minutes). Set aside.
2. Step 2: Heat 1 tablespoon of mustard oil in a pan. Add 1/2 teaspoon of panch phoran and allow it to crackle. Add grated ginger and slit green chilies, sauté for 1-2 minutes.
3. Step 3: Add the steamed vegetables into the pan, season with salt, and mix gently. Cover and cook for 5 minutes on low heat to let the flavors meld. Set aside.
4. Step 4: For the coconut-mustard ridge gourd curry, grind the soaked mustard seeds, grated coconut, and a pinch of turmeric into a smooth paste using a little water.
5. Step 5: Heat the remaining mustard oil in another pan. Add the remaining panch phoran and curry leaves. Once aromatic, add the sliced ridge gourd and sauté for 3-4 minutes.
6. Step 6: Add the mustard-coconut paste, a pinch of red chili powder, and salt. Mix well and pour in about 1/2 cup of water. Cover and cook on low heat for 10 minutes until the ridge gourd is soft and the curry thickens slightly.
7. Step 7: Serve the warm steamed rice with the fragrant Santula and the creamy coconut-mustard ridge gourd curry on the side.