Santula Odia traditional dish

Most Odiya dishes are famous for their simplicity ,low use of oil and spices and down to earth dishes.
I will give the recipe of santula here. Basically many types of vegetables are boiled and a post tempering of garlic , onion , chili and spice is given.I do not like too much of water in it so I have reduced the water to make it look like any other sukhi Sabji. But, yes you can keep little water but not much.

THE INGREDIENTS 

Any vegetable can be used. in Varied quantity 

here I have used

Potato 1 cut to 3/4th inch

Brinjal 2 cut into 1 inch 

Pumpkin 200 gms cut to 1 inch

french beans 6 cut to 1 1/2 inch

Raw papaya 200 gms cut into cubes

2 carots cut into medium size pieces

6 to 7 urad dal badi

1 tbsp paanch phutan

oil 2 tbsp

salt to taste

cumin seeds and red chili dry roast powder 1 tbsp

1/2 cup water

FOR THE TEMPERING 

Panch phodon 1 heap tsp

red dry chili 2 

green chili chopped 4 

garlic 8 cloves chopped 

small onion 1 inch dia , chopped fine.

1 tomato chopped

Oil 1 tsp ( I use 1 tsp ghee) 

Heat minimum water, add turmeric and salt, When water comes to boil add vegetables in order of their softening point.  Brinjal will go in last. Cover and boil. DON'T OVER BOIL the vegetables. Sufficient Water will be left with the vegetables. 

Dry roast badi, when it is done add little oil and roast for few seconds and remove from flame. Let it cool and then break them into pieces by pressing.

In a Khadai , heat oil / ghee , give tempering of red chili and Panch Phootan. When the aroma comes add garlic, green chili saute for few seconds  and onion.Then add tomatoes and fry for 2 mins.

Immediately add the tempering to the boiled vegetables and cover. Mix the tempering. Add cumin and red chili powder. Add fried badi and chopped coriander at last and serve hot with rice or chapati.