Santula, a traditional Odia dish, is a simple yet nutritious vegetable stew made with a mix of seasonal vegetables often seasoned with panch phoron and garlic.
Rich in fiber, vitamins, and minerals, Santula is light on the stomach and packed with antioxidants, making it an excellent choice for boosting immunity, especially during the monsoon.
The combination of vegetables, when boiled and lightly spiced, helps maintain digestive health and strengthens the body's defenses against seasonal infections, making it a perfect addition to your diet during the rainy season.
1 carrot, 5-6 beans, 1 potato, 1 brinjal, 1 tomato, 2-3 ladyfingers, 1 raw banana, 1 onion; add 6-8 garlic cloves, 2-3 red chillies, 1 teaspoon panch phoron, salt to taste, and 2-3 tablespoons oil.
Clean and cut all the vegetables, keeping the ladyfingers large with a single slit.
In a cooker, boil the carrot, beans, potato, brinjal, tomato, ladyfinger, and raw banana with some water. Allow it to cook for 2 whistles.
In a pan, heat 2-3 tablespoons of oil and add 1 teaspoon of panch phoron.
Once it crackles, add 2-3 red chillies and the chopped onion. Sauté until the onion turns golden, then add some salt.
Next, add the boiled vegetables to the pan and bring the mixture to a boil. Stir well to ensure the spices coat the vegetables evenly.
Remove and serve hot with Roti.