Mustard Chicken With Steamed Rice And Ridge Gourd Santula Recipe

About this recipe

A light and flavorful Odia-inspired lunch featuring tangy mustard chicken paired with steamed rice and a wholesome ridge gourd-based vegetable stew, ideal for weight loss and packed with nutrients.

Ingredients

• - Mustard Seeds
• Pcs Chings Masala Chicken Chilli
• 20 g Turmeric Powder
• 250g Green Chilli
• 250g Garlic
• 250g Ginger
• 200 ml Mustard Oil
• 500 G Ridge Gourd/Jhinge Tori(500Gm)
• 250 g Carrot
• 50 g Cumin Powder
• 10G Salt
• 500 g Rice
• 250g Coriander

Instructions

1. Step 1: Prepare mustard paste by grinding soaked mustard seeds, 2 green chilies, and 1 garlic clove into a smooth mixture. Set aside.
2. Step 2: Heat 1 tablespoon mustard oil in a pan, add panch phoran, and allow it to splutter.
3. Step 3: Add minced garlic and grated ginger, sauté for 1 minute, then add chicken pieces. Cook until lightly browned.
4. Step 4: Mix turmeric powder, salt, and the prepared mustard paste into the chicken. Add a splash of water and simmer for 20 minutes until chicken is cooked through and infused with mustard flavor.
5. Step 5: For the Santula, heat 1 tablespoon mustard oil in another pan. Add panch phoran and let it splutter.
6. Step 6: Add ridge gourd, carrot, and drumsticks. Sprinkle cumin powder, turmeric powder, and salt. Mix well.
7. Step 7: Add 1 cup water to the vegetables, cover, and cook for 15 minutes on low heat until tender.
8. Step 8: Cook rice separately by boiling in water until fluffy, drain excess water, and set aside.
9. Step 9: Serve the mustard chicken alongside steamed rice and Santula. Garnish with coriander leaves.