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Tag: Side Dish

  • Ker Sangri

    Ker sangri is the true taste of the Thar. Sangri are the long, thin pods of the khejri tree, and ker are small, sour wild berries from a thorny desert shrub. Both grow without irrigation in the harshest parts of western Rajasthan, and they are harvested, sun-dried and stored, so families had a vegetable dish available even in the dry months.

    Once soaked and boiled, sangri has a chewy, earthy texture and ker a sharp, slightly bitter tang. Cooked with mustard oil, red chilli, amchur, cumin and fennel, the dish is dry, sour and spicy, and keeps for several days without refrigeration, which is why it was a favourite for long journeys and festivals. Dried kumatiya seeds and raisins are sometimes added in the panchkuta version.

    It is eaten with bajra roti, puri or as part of a royal Rajasthani thali, and is often served at weddings. A little goes a long way alongside dal and roti. Dried ker and sangri are sold in Rajasthani grocery shops and online, and keep for a year in an airtight jar. Soaking overnight is essential, so plan this dish a day ahead.

    At a glance

    RegionRajasthan
    CuisineRajasthani
    DietVegan
    CourseSide dish
    Prep time480 minutes
    Cook time30 minutes
    Total time510 minutes
    Serves4
    Spice levelHot
    DifficultyEasy
    Gluten-freeYes
    Key ingredientssangri / ker / mustard oil / amchur / red chilli

    Ingredients

    • 1 cup dried sangri
    • 1/3 cup dried ker
    • 4 tbsp mustard oil
    • 1/4 tsp hing
    • 1 tsp cumin seeds
    • 1 tsp saunf
    • 3 dried red chillies
    • 1 tbsp coriander powder
    • 1 1/2 tsp red chilli powder
    • 1/2 tsp turmeric
    • 2 tsp amchur
    • 1 tbsp raisins (optional)
    • Salt to taste

    Method

    1. Wash the sangri and ker separately in several changes of water and soak them in plenty of water for 8 hours or overnight.
    2. Drain and rinse again. Boil both together in fresh salted water for 15 to 20 minutes, or pressure cook for 2 whistles, until the sangri is soft but still has a little bite.
    3. Drain well, discarding the water. Break any long sangri pods into 5 cm pieces.
    4. Heat mustard oil in a kadai until it smokes, then lower the heat to medium. Add hing, cumin, saunf and dried red chillies.
    5. Mix the coriander powder, chilli powder and turmeric with 2 tbsp water to a paste and add it to the oil. Fry 1 minute until the oil separates.
    6. Add the ker and sangri, raisins and salt. Toss well and cook on medium for 8 to 10 minutes, stirring often, until everything is coated and slightly dry.
    7. Sprinkle the amchur, toss for a final minute so it coats the pods evenly, and switch off.

    Tips

    • Soak well; under-soaked sangri stays tough and woody.
    • Making the spice paste with water stops the powdered spices from burning in the hot oil.
    • Ker sangri keeps for 3 to 4 days at room temperature in cool weather, making it good travel food.

    Serve with

    Bajra roti or puris, with dal and buttermilk.

  • Aloo ke Gutke

    Aloo ke gutke is the signature potato dish of Kumaon, the eastern hill region of Uttarakhand. Potatoes grow well in the mountains, and every home has a version of this quick stir-fry, served as a snack with tea, at festivals and in the street stalls of Almora, Nainital and Haldwani.

    What makes it distinctly Kumaoni is jakhya, the tiny seeds of a wild mustard-like plant that crackle in hot oil and give a nutty crunch. Mustard oil, dried red chillies and generous amounts of red chilli powder make it hot and pungent, while fresh coriander and a pinch of turmeric balance it. The potatoes should be soft inside with crisp, spiced edges.

    Gutke are eaten with puri or bhang ki chutney (made from hemp seeds), alongside raita, or simply as a snack with tea. They are a common offering at Kumaoni gatherings. Because the potatoes are boiled ahead, it is one of the quickest pahadi dishes to make, ready within fifteen minutes on the stove. If jakhya is unavailable, cumin is the usual substitute, though the flavour will be milder and less distinctive.

    At a glance

    RegionUttarakhand
    CuisineKumaoni
    DietVegan
    CourseSide dish
    Prep time20 minutes
    Cook time15 minutes
    Total time35 minutes
    Serves4
    Spice levelHot
    DifficultyEasy
    Gluten-freeYes
    Key ingredientspotato / jakhya seeds / mustard oil / red chilli

    Ingredients

    • 600 g potatoes, boiled, peeled and cut into 2.5 cm cubes
    • 3 tbsp mustard oil
    • 1 tsp jakhya seeds (or 1 tsp cumin seeds if unavailable)
    • 3 dried red chillies, broken
    • 1/4 tsp hing
    • 1/2 tsp turmeric
    • 1 1/2 tsp red chilli powder
    • 1 tsp coriander powder
    • 1 tsp salt
    • 1/2 tsp amchur (optional)
    • 1/2 cup finely chopped coriander

    Method

    1. Boil the potatoes until just tender, about 12 minutes; they should hold their shape. Cool completely, peel and cut into cubes.
    2. Heat mustard oil in a heavy kadai until it smokes, then let it cool for 30 seconds and set the heat to medium.
    3. Add jakhya seeds and dried red chillies. Let them crackle and darken for 15 to 20 seconds without burning.
    4. Add hing, then immediately the turmeric, chilli powder and coriander powder. Stir for 10 seconds.
    5. Add the potato cubes and salt. Toss gently to coat every piece with the spiced oil.
    6. Cook on medium for 8 to 10 minutes, turning occasionally with a flat spatula, until the edges turn golden and slightly crisp.
    7. Add amchur if using and toss in most of the coriander. Garnish with the rest and serve.

    Tips

    • Cooled, day-old boiled potatoes give the best texture and do not break.
    • Jakhya burns quickly; have the spices ready before you add it.
    • Pahadi potatoes, if you can find them, are firm and slightly sweet.

    Serve with

    Puri or roti, with bhang ki chutney and raita.

  • Aloo Gobi

    Aloo gobi is the quiet backbone of the Punjabi lunch box. Cauliflower is abundant through North Indian winters, and pairing it with potatoes makes a filling, inexpensive dry sabzi that every family cooks a little differently. Some make it with onions and tomatoes, others keep it simple with just ginger and spices.

    A good aloo gobi has florets that are cooked through but not mushy, potatoes that are soft inside, and golden, slightly crisp edges where the vegetables touched the pan. Turmeric gives it a sunny colour, cumin and ginger give warmth, and a final sprinkle of amchur, garam masala and fresh coriander brightens it.

    It goes into tiffins, gets rolled into parathas and fills plates at dinner with dal and phulkas. It is also a standard dish at gurdwara langars and family gatherings. Since it needs no gravy and no blending, it is one of the quickest Punjabi vegetables to cook, ready in about forty minutes from chopping board to table. The leftovers make an excellent stuffing for parathas the next morning.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegan
    CourseSide dish
    Prep time15 minutes
    Cook time25 minutes
    Total time40 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientscauliflower / potato / ginger / cumin

    Ingredients

    • 1 medium cauliflower (about 500 g), cut into medium florets
    • 2 medium potatoes, peeled and cut into 2.5 cm cubes
    • 3 tbsp oil
    • 1 tsp cumin seeds
    • 1 medium onion, sliced (optional)
    • 1 1/2 inch ginger, julienned
    • 2 green chillies, slit
    • 1 tomato, chopped
    • 1/2 tsp turmeric
    • 1 1/2 tsp coriander powder
    • 1/2 tsp red chilli powder
    • 1/2 tsp amchur
    • 1/2 tsp garam masala
    • Salt to taste
    • Chopped coriander

    Method

    1. Soak the florets in warm salted water for 10 minutes to remove any insects, then drain and pat dry.
    2. Heat oil in a wide, heavy kadai on medium. Add cumin seeds; when they crackle, add onion if using and cook 3 minutes until soft.
    3. Add ginger and green chillies and saute 30 seconds. Add the potatoes and cook 5 minutes, stirring, until they start to turn golden at the edges.
    4. Add the cauliflower, turmeric, coriander powder, chilli powder and salt. Toss well so every piece is coated.
    5. Cover and cook on low for 10 to 12 minutes, stirring gently every 3 to 4 minutes, until the potatoes and florets are nearly tender. Do not add water; the vegetables cook in their own steam.
    6. Add the tomato, then cook uncovered on medium for 5 minutes, letting the vegetables brown a little at the edges.
    7. Sprinkle amchur and garam masala, toss gently and garnish with coriander.

    Tips

    • Cut potatoes smaller than the florets so they cook in the same time.
    • Stir gently with a flat spatula; aggressive stirring breaks the cauliflower.
    • For a restaurant touch, shallow-fry florets and potatoes separately until golden before tossing with the masala.

    Serve with

    Phulkas or parathas with dal and curd.

  • Baingan Bharta

    Bharta simply means mashed, and Punjabi baingan bharta is the smoky, rustic way village kitchens dealt with the big purple eggplants of winter. Traditionally the baingan was buried in the embers of the chulha or tandoor until its skin blackened and the flesh collapsed, then peeled and cooked with onions and tomatoes.

    Everything depends on the char. Roasting directly over flame gives the flesh a deep smoky flavour that no amount of spice can replace. The cooked bharta is soft and slightly chunky, with sweetness from onions, tang from tomatoes, the bite of raw green chilli and garlic, and the freshness of coriander. Mustard oil, if you use it, adds a pungent edge.

    It is everyday food, eaten with hot phulkas or makki di roti, a bowl of dal and some curd. In winter, bharta and bajra roti is a common Punjabi village dinner. The smoky flavour also pairs well with plain parathas, and leftovers make a good filling for a sandwich or wrap. Large, light, shiny eggplants with few seeds give the best result.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegan
    CourseSide dish
    Prep time25 minutes
    Cook time20 minutes
    Total time45 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientseggplant / onion / tomato / garlic

    Ingredients

    • 1 large bharta baingan (about 600 g)
    • 1 tsp oil for rubbing
    • 3 tbsp mustard oil
    • 1 tsp cumin seeds
    • 2 medium onions, finely chopped
    • 6 garlic cloves, finely chopped
    • 1 inch ginger, finely chopped
    • 2 green chillies, finely chopped
    • 2 tomatoes, finely chopped
    • 1/2 tsp turmeric
    • 1 tsp coriander powder
    • 1/2 tsp red chilli powder
    • 1/2 tsp garam masala
    • Salt to taste
    • 3 tbsp chopped coriander

    Method

    1. Wash and dry the baingan, rub with a little oil and make 3 or 4 small slits; push a garlic clove into a couple of them if you like.
    2. Place directly on a gas flame on medium. Roast 12 to 15 minutes, turning every few minutes with tongs, until the skin is charred and blistered all over and the baingan collapses when pressed.
    3. Transfer to a bowl, cover and let it steam 10 minutes. Peel off the burnt skin, discard the stem and mash the flesh roughly with a fork.
    4. Heat mustard oil until it smokes, then lower the heat to medium. Add cumin seeds, then onions, and cook 6 to 7 minutes until light golden.
    5. Add garlic, ginger and green chillies and saute 2 minutes until the garlic smells cooked.
    6. Add tomatoes, turmeric, coriander powder, chilli powder and salt. Cook 5 to 6 minutes until the tomatoes turn soft and pulpy.
    7. Add the mashed baingan and cook on medium-low for 5 minutes, stirring and mashing, so the flavours combine. Finish with garam masala and coriander.

    Tips

    • Pick a large, light eggplant with glossy skin – heavy ones are seedy.
    • No gas flame? Roast under a hot grill, turning often, for about 25 minutes.
    • Keep a few small pieces of charred skin in the bharta for extra smokiness.

    Serve with

    Hot phulkas or bajra roti with dal and curd.

  • Prawn Balchao

    Balchao is a Goan preparation of prawns or fish in a fiery, sweet-sour paste of red chillies, garlic, spices and vinegar. It is thought to have come to Goa from Macau, where balichao was a fermented shrimp sauce, and Goan cooks transformed it into a pickle-like curry. Prawn balchao is made by Catholic families for Christmas and festive meals.

    The flavour is intense: tangy from vinegar, hot from red chillies, sweet from sugar or jaggery and deeply savoury from the prawns. The gravy is thick and clings to the prawns. Because of the vinegar, balchao keeps for weeks in the refrigerator, and many families make it in large batches to last through the monsoon.

    A small spoon of balchao is served with rice and dal or eaten with pao. It also makes a good accompaniment to drinks. It is a popular gift for Goans living abroad. Fish and dried prawn versions are made the same way, and some families prepare balchao with pork too.

    At a glance

    RegionGoa
    CuisineGoan
    DietNon-vegetarian
    CourseSide dish
    Prep time30 minutes
    Cook time30 minutes
    Total time60 minutes
    Serves6
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsprawns / red chillies / vinegar / garlic

    Ingredients

    For the prawns

    • 500 g small prawns, cleaned and deveined
    • 1 tsp salt
    • 1/2 tsp turmeric

    For the balchao paste

    • 15 dried Kashmiri chillies
    • 5 dried spicy chillies
    • 1 tsp cumin seeds
    • 1 tsp black peppercorns
    • 6 cloves
    • 1 inch cinnamon
    • 15 garlic cloves
    • 2 inch ginger
    • 1/2 cup coconut or palm vinegar

    For cooking

    • 1/2 cup oil
    • 2 onions, finely chopped
    • 2 tomatoes, finely chopped
    • 2 tbsp sugar or jaggery
    • Salt to taste

    Method

    1. Rub the prawns with salt and turmeric and set aside for 15 minutes. Pat dry.
    2. Soak the chillies in the vinegar for 30 minutes and grind with the remaining paste ingredients to a smooth paste.
    3. Heat 2 tbsp oil and fry the prawns on high for 2-3 minutes until pink. Remove.
    4. Heat the remaining oil on medium and cook the onions for 10-12 minutes until deep golden. Add tomatoes and cook for 5 minutes until they break down.
    5. Add the balchao paste and fry for 8-10 minutes, stirring often, until it darkens and oil separates.
    6. Add sugar and salt, then the prawns. Cook on low for 5-6 minutes until the prawns are coated and the gravy is thick.
    7. Cool completely and store in a clean glass jar in the refrigerator. Rest for at least a day before eating.

    Tips

    • Fry the prawns lightly first to remove moisture; this helps the balchao keep longer.
    • Use a clean, dry spoon when serving to prevent spoilage.
    • Increase the oil if you want to store it for longer.

    Serve with

    Steamed rice and dal, or Goan pao.

  • Bombil Fry

    Bombil, known in English as Bombay duck, is a soft, translucent fish found in the Arabian Sea off Mumbai and the Konkan coast. Koli fishing communities in Mumbai have long dried it on bamboo racks along the shore, but fresh bombil fry is the dish most associated with Mumbai's coastal restaurants and home kitchens.

    Fresh bombil is very delicate, with a high water content, so it is split, pressed and drained before cooking. Coated in a spice marinade and a crisp layer of semolina and rice flour, it fries up with a crunchy exterior and a soft, almost melting interior. The flavour is mild and sweet, with heat from red chilli and tang from lemon.

    It is served hot as a starter or alongside dal, rice and sol kadhi in a Malvani or Koli meal. Bombil is at its best during the cooler months; it is not caught during the monsoon ban on fishing. Dried bombil is also popular, cooked into spicy curries or fried crisp.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietNon-vegetarian
    CourseSide dish
    Prep time30 minutes
    Cook time15 minutes
    Total time45 minutes
    Serves3
    Spice levelMedium
    DifficultyMedium
    Gluten-freeNo
    Key ingredientsbombil / semolina / rice flour / red chilli

    Ingredients

    For the fish

    • 8 fresh bombil (about 400 g)
    • 1 tsp salt
    • 1 tbsp lemon juice

    For the marinade

    • 1 tbsp ginger-garlic paste
    • 1 1/2 tsp Kashmiri red chilli powder
    • 1/2 tsp hot red chilli powder
    • 1/2 tsp turmeric
    • 1 tsp coriander powder
    • 1/2 tsp salt
    • 1 tsp lemon juice

    For the coating

    • 1/2 cup fine rava (semolina)
    • 2 tbsp rice flour
    • 1/2 tsp red chilli powder
    • A pinch of salt
    • Oil for shallow frying

    Method

    1. Clean the bombil: cut off the head and fins, slit along the belly and open it flat like a book. Remove the central bone if you like.
    2. Rub with salt and lemon juice and place between kitchen towels or in a colander with a weight on top for 20 minutes to drain excess water.
    3. Press each fish firmly with your palm to flatten it further. Mix the marinade ingredients and coat the fish evenly. Rest for 10 minutes.
    4. Mix the rava, rice flour, chilli powder and salt on a plate.
    5. Heat oil about 1/4 inch deep in a pan on medium-high. Press each fish into the coating on both sides.
    6. Fry 3-4 pieces at a time for 3-4 minutes per side, until golden brown and crisp. Press gently with a spatula to help it flatten.
    7. Drain on paper and serve immediately with lemon wedges.

    Tips

    • Draining water from the bombil is essential; otherwise the coating gets soggy and the oil splatters.
    • Fry immediately after coating so the rava stays crisp.
    • Use a non-stick pan as bombil is fragile.

    Serve with

    Lemon wedges, onion rings, sol kadhi and steamed rice.

  • Eromba

    Eromba is one of the defining dishes of Meitei cooking in Manipur. Boiled vegetables – potato, beans, bamboo shoot, yongchak (stink beans) or pumpkin – are mashed with roasted chillies and ngari, the pungent fermented fish that Manipuris treasure. It is eaten with rice at lunch and dinner, a spoonful at a time.

    The taste is intense: smoky and very hot from roasted chillies, deeply savoury and funky from ngari, and freshened with herbs such as maroi (Chinese chives), coriander or the local mint-like toningkhok. It uses no oil at all, which is typical of Manipuri home cooking. The texture is rough, with soft vegetables and bits of fish crushed together by hand.

    At a glance

    RegionManipur
    CuisineManipuri
    DietNon-vegetarian
    CourseSide dish
    Prep time15 minutes
    Cook time20 minutes
    Total time35 minutes
    Serves4
    Spice levelHot
    DifficultyEasy
    Gluten-freeYes
    Key ingredientspotato / ngari (fermented fish) / dried red chilli / french beans

    Ingredients

    • 2 medium potatoes, peeled and quartered
    • 1 cup french beans, cut into 5 cm pieces
    • 1/2 cup fermented bamboo shoot (optional)
    • 2-3 pieces ngari (fermented dried fish)
    • 4-6 dried red chillies (or 1 king chilli for real heat)
    • 2 tbsp chopped maroi (Chinese chives) or spring onion
    • 2 tbsp chopped coriander
    • Salt to taste
    • 2 cups water

    Method

    1. Boil the potatoes, beans and bamboo shoot in 2 cups salted water for 12-15 minutes until soft. Drain, keeping a few tablespoons of the water.
    2. Wrap the ngari in a small piece of banana leaf or foil and roast directly over a low flame for 1-2 minutes until fragrant. Alternatively, drop it into the vegetable water for the last 2 minutes of boiling.
    3. Roast the dried red chillies over a low flame or in a dry pan until they darken and smell smoky, 30-40 seconds. Do not let them turn black.
    4. In a large bowl, crush the roasted chillies and ngari together with a pinch of salt, using your fingers or a pestle, until coarse.
    5. Add the boiled vegetables and mash everything together by hand, adding a spoon or two of the cooking water to bind it into a rough paste.
    6. Mix in the maroi and coriander, adjust salt and serve at room temperature.

    Tips

    • Ngari is very pungent; open the window while roasting and start with less if you are new to it.
    • Wear gloves when mashing if using king chilli (umorok) – it burns the skin.
    • For a vegetarian version, leave out the ngari, though the dish loses its signature depth.

    Serve with

    Plain steamed rice with a light dal or ooti.

  • Assamese Khar

    Khar is both an ingredient and a dish, and it is so central to Assamese identity that the community sometimes calls itself 'khar khowa', the khar eaters. The ingredient is an alkaline liquid made by burning dried peel of the bhim kol banana, mixing the ash with water and filtering it. Traditionally khar is the first dish eaten at a meal.

    The most common version is papaya khar: raw papaya, often with a little masoor dal or rice, cooked in mustard oil with garlic and green chilli and then simmered with a spoon of khar. The alkali softens the vegetables and gives a distinctive smooth, slightly soapy-earthy taste that is hard to compare to anything else. Baking soda is the usual substitute outside Assam.

    At a glance

    RegionAssam
    CuisineAssamese
    DietVegan
    CourseSide dish
    Prep time15 minutes
    Cook time25 minutes
    Total time40 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsraw papaya / masoor dal / khar (banana ash water) / garlic

    Ingredients

    • 2 cups raw papaya, peeled and cut into 2 cm cubes
    • 1/4 cup masoor dal, soaked 20 minutes
    • 2 tbsp mustard oil
    • 1/2 tsp fenugreek seeds or panch phoron
    • 4 garlic cloves, crushed
    • 2 green chillies, slit
    • 1 1/2 tbsp khar (or 1/4 tsp baking soda dissolved in 2 tbsp water)
    • 1 1/2 cups water
    • Salt to taste

    Method

    1. Heat the mustard oil in a pan until it smokes, then lower the heat to medium.
    2. Add the fenugreek seeds and let them turn light brown, then add the crushed garlic and green chillies and fry for 30 seconds until fragrant.
    3. Add the papaya cubes and drained masoor dal. Stir-fry on medium heat for 3-4 minutes.
    4. Add salt and 1 1/2 cups water and bring to a boil.
    5. Stir in the khar. Cover and simmer on low heat for 15-18 minutes until the papaya is soft and the dal has broken down.
    6. Mash a few papaya pieces lightly to thicken the gravy. It should be a loose, soupy consistency. Serve hot.

    Tips

    • Be careful with the quantity – too much khar or baking soda makes the dish taste soapy and bitter.
    • Some families add a handful of soaked rice with the dal to give the khar more body, or a few pieces of fish head for a non-vegetarian version.
    • Khar is eaten in small portions as the first course, mixed with a little rice.

    Serve with

    The first few mouthfuls of plain rice at an Assamese meal.

  • Aloo Pitika

    Pitika means mash, and Assamese cooks make it from almost anything: potato, brinjal, tomato, dried fish or masoor dal. Aloo pitika is the most common and often the first dish served on a plate of rice, alongside dal and a tenga. It is also a favourite comfort dish on rainy days with khichdi.

    The secret is pungent raw mustard oil, which gives the mash a sharp, nose-tickling edge that sets it apart from other potato dishes in India. Finely chopped raw onion and green chilli add crunch and heat, and coriander adds freshness. Some families mash in a boiled egg or a roasted dry red chilli for extra smokiness.

    At a glance

    RegionAssam
    CuisineAssamese
    DietVegan
    CourseSide dish
    Prep time10 minutes
    Cook time15 minutes
    Total time25 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientspotato / mustard oil / onion / green chilli

    Ingredients

    • 4 medium potatoes (about 500 g)
    • 1 small onion, very finely chopped
    • 2 green chillies, finely chopped
    • 2 tbsp finely chopped coriander
    • 1 1/2 tbsp raw mustard oil
    • 3/4 tsp salt
    • 1 dry red chilli, roasted (optional)

    Method

    1. Boil the potatoes in salted water or pressure cook for 3 whistles until completely soft. Drain and peel while still warm.
    2. If using the dry red chilli, roast it directly over a low flame for 10-15 seconds until it darkens and smells smoky, then crumble it.
    3. Mash the potatoes with your hands or a fork until smooth, leaving no lumps.
    4. Add the onion, green chillies, coriander, salt and roasted chilli.
    5. Pour in the raw mustard oil and mix well with your fingers so the oil is evenly absorbed.
    6. Taste and adjust salt, then shape into a mound or small balls and serve at room temperature.

    Tips

    • Mash the potatoes while warm; cold potatoes turn gluey and do not absorb the oil as well.
    • Use kachi ghani mustard oil and do not heat it – the raw pungency is the whole point.
    • Add a boiled egg mashed in for 'kani aloo pitika', a popular home variation.

    Serve with

    Rice, dal and masor tenga, or with khichdi.

  • Santula

    Santula is the Odia home cook's answer to a light, nourishing vegetable dish. It is cooked for children, for the elderly and for anyone recovering from illness, and it fits right into a summer meal. Some families make it without any tempering at all, simply boiling the vegetables and adding salt and ghee.

    The flavour is mild and clean: mixed vegetables simmered until soft, then dressed in a tempering of mustard oil, panch phoron, garlic and green chilli. A splash of milk at the end, in the 'dudha santula' style, makes it gently creamy. It is not meant to be rich or fiery; the vegetables should taste of themselves.

    At a glance

    RegionOdisha
    CuisineOdia
    DietVegetarian
    CourseSide dish
    Prep time15 minutes
    Cook time20 minutes
    Total time35 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsraw papaya / potato / brinjal / pumpkin / milk

    Ingredients

    • 1 cup raw papaya, peeled and cubed
    • 1 medium potato, cubed
    • 1 small brinjal, cubed
    • 1 cup pumpkin, cubed
    • 1/2 cup french beans, cut into 3 cm pieces
    • 1 raw banana, peeled and cubed
    • 1/4 tsp turmeric powder
    • 1 1/2 cups water
    • 1 tbsp mustard oil
    • 1/2 tsp panch phoron
    • 4 garlic cloves, crushed
    • 2 green chillies, slit
    • 1 dry red chilli
    • 1/2 cup milk
    • 1 tsp ghee
    • Salt to taste

    Method

    1. Put all the vegetables in a pan with turmeric, salt and 1 1/2 cups water. Bring to a boil, then cover and simmer on medium-low for 10-12 minutes until tender.
    2. Lightly mash a few pieces of pumpkin and potato against the side of the pan to thicken the stew, leaving most of the vegetables whole.
    3. Heat the mustard oil in a small pan until it smokes, then lower the heat. Add panch phoron and dry red chilli and let them crackle.
    4. Add the crushed garlic and green chillies and fry until the garlic is light golden, about 1 minute.
    5. Pour the tempering into the vegetables and simmer for 2 minutes.
    6. Lower the heat, stir in the milk and simmer gently for 2-3 minutes without boiling hard. Finish with ghee and serve warm.

    Tips

    • Keep the milk off a rolling boil so it does not split with the vegetables' acidity.
    • Use whatever seasonal vegetables are at hand – ridge gourd, ash gourd and drumstick are all common.
    • For a sick-day version, skip the tempering and just add ghee and a pinch of black pepper.

    Serve with

    Plain rice and a little dal, or with pakhala in summer.