Entree: India – Odisha – ସନ୍ତୁଳା ➤ Santulā (Light mixed vegetable stew from Odisha simmered with mild spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) mustard oil
- 1 tsp (5 ml) vegetable oil
- 1 tsp (2 g) panch phoran (Bengal five-spice mix)
- 2 green chilies, slit (approx. 0.21 oz (6 g))
- 1 medium onion, thinly sliced (approx. 3 7/8 oz (110 g))
- 1 cup (240 g) chopped tomatoes
- 2 cups (300 g) potatoes, peeled and diced
- 1 cup (150 g) eggplant (brinjal), diced
- 1 cup (150 g) pumpkin or winter squash, diced
- 1 cup (150 g) raw papaya, peeled and diced
- 2 cups (60 g) loosely packed spinach or other leafy greens, chopped
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (6 g) salt, or to taste
- 1/4 cup (60 ml) water
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves)

Show original ingredient measurements

- 2 tbsp (30 ml) mustard oil
- 1 tsp (5 ml) vegetable oil
- 1 tsp (2 g) panch phoran (Bengal five-spice mix)
- 2 green chilies, slit (approx. 6 g)
- 1 medium onion, thinly sliced (approx. 110 g)
- 1 cup (240 g) chopped tomatoes
- 2 cups (300 g) potatoes, peeled and diced
- 1 cup (150 g) eggplant (brinjal), diced
- 1 cup (150 g) pumpkin or winter squash, diced
- 1 cup (150 g) raw papaya, peeled and diced
- 2 cups (60 g) loosely packed spinach or other leafy greens, chopped
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (6 g) salt, or to taste
- 1/4 cup (60 ml) water
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat 2 tbsp (30 ml) mustard oil in a heavy pot over medium heat until it shimmers but not smoking. Add 1 tsp (2 g) panch phoran and let the seeds sizzle for 15–20 seconds.
2. Add the slit green chilies and 1 medium onion (approx. 3 7/8 oz (110 g)); sauté until the onion softens and begins to turn translucent.
3. Stir in 1 cup (240 g) chopped tomatoes and 1/2 tsp (2.5 g) turmeric; cook until the tomatoes break down and oil separates slightly, about 3–4 minutes.
4. Add the firmer vegetables: 2 cups (300 g) diced potatoes, 1 cup (150 g) pumpkin, and 1 cup (150 g) raw papaya. Season with 1 tsp (6 g) salt, pour in 1/4 cup (60 ml) water, cover, and simmer over low heat for 10 minutes.
5. Uncover and add 1 cup (150 g) diced eggplant; stir, cover again, and cook another 8–10 minutes until all vegetables are tender but not mushy.
6. Fold in 2 cups (60 g) chopped spinach and cook until wilted, about 1–2 minutes. Adjust seasoning.
7. Remove from heat and stir in 1 tbsp (15 ml) lemon juice and 2 tbsp (8 g) chopped cilantro. Drizzle a little extra warmed mustard oil on top if desired and serve hot with steamed rice or rotis.

1. Heat 2 tbsp (30 ml) mustard oil in a heavy pot over medium heat until it shimmers but not smoking. Add 1 tsp (2 g) panch phoran and let the seeds sizzle for 15–20 seconds.
2. Add the slit green chilies and 1 medium onion (approx. 110 g); sauté until the onion softens and begins to turn translucent.
3. Stir in 1 cup (240 g) chopped tomatoes and 1/2 tsp (2.5 g) turmeric; cook until the tomatoes break down and oil separates slightly, about 3–4 minutes.
4. Add the firmer vegetables: 2 cups (300 g) diced potatoes, 1 cup (150 g) pumpkin, and 1 cup (150 g) raw papaya. Season with 1 tsp (6 g) salt, pour in 1/4 cup (60 ml) water, cover, and simmer over low heat for 10 minutes.
5. Uncover and add 1 cup (150 g) diced eggplant; stir, cover again, and cook another 8–10 minutes until all vegetables are tender but not mushy.
6. Fold in 2 cups (60 g) chopped spinach and cook until wilted, about 1–2 minutes. Adjust seasoning.
7. Remove from heat and stir in 1 tbsp (15 ml) lemon juice and 2 tbsp (8 g) chopped cilantro. Drizzle a little extra warmed mustard oil on top if desired and serve hot with steamed rice or rotis.