Keto Badi Santula With Coconut And Tofu Recipe

About this recipe

A low-carb, keto-friendly take on the traditional Odia mixed vegetable dish 'Santula,' enriched with homemade badi (lentil dumplings) and tofu for protein, simmered in a coconut-mustard sauce.

Ingredients

• - Mustard Seeds
• 250 ml Coconut Milk
• 500 ml Water
• 349 G Morinaga Silken Tofu
• 500 G Ridge Gourd/Jhinge Tori(500Gm)
• 250g Green Chilli
• 20 g Turmeric Powder
• 200 ml Mustard Oil
• 10G Salt

Instructions

1. Step 1: Heat 1 teaspoon of mustard oil in a pan and lightly roast the badi until golden and aromatic. Remove and set aside.
2. Step 2: In the same pan, add the remaining mustard oil. Heat until it reaches smoking point, then lower the heat and add panch phoran and the slit green chili. Sauté for 30 seconds.
3. Step 3: Add the diced ridge gourd, drumsticks, and turmeric powder. Stir-fry for 2-3 minutes.
4. Step 4: Add the chopped spinach leaves and salt. Stir well, then cover and cook on low heat for 5 minutes, allowing the vegetables to release their moisture.
5. Step 5: Add the roasted badi and tofu cubes to the pan. Mix gently to avoid breaking the tofu.
6. Step 6: Pour in the coconut milk and water. Add the coarsely ground mustard seeds. Mix well and let the mixture simmer for 10-12 minutes on low heat until the vegetables are tender and the flavors are well combined.
7. Step 7: Adjust salt to taste. Serve hot, garnished with a drizzle of mustard oil if desired.