Name: Santula recipe by Minakhi Behera at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Potato 1; Brinjal 2; Small piece of yellow pumpkin; Half raw banana; Drumsticks 3; Half cup cauliflower; FOR TEMPERING; Onion 1; Garlic 4 cloves; Red chili dry 3; 1 tablespoon urad dal; Curry patta a twig; Green chili 2; Jeera; Mustard small tamato; Salt

Ingredients Serving: 4

Potato 1
Brinjal 2
Small piece of yellow pumpkin
Half raw banana
Drumsticks 3
Half cup cauliflower
FOR TEMPERING
Onion 1
Garlic 4 cloves
Red chili dry 3
1 tablespoon urad dal
Curry patta a twig
Green chili 2
Jeera
Mustard small tamato
Salt

Instructions

Wash and cut the vegetables and cut potato and brinjal lengthwise. Chop the pumpkin and banana into cubes.
Boil about one and half cup water and add all vegetables except drumstick. (If using).
After 5 minute add drumstick.
Add salt as per taste. Generally tumeric is not added but if you want add a pinch or two.
Keep the flame medium.
Cook till the vegetables are almost tender and be careful not to overcook.
Retain a little gravy do not let all the stock dry.
Now heat the kadhai and add oil.
When oil is hot add jeera, mustard, when they splutter add dry red chili and urad dal.
Add crushed garlic and fry till they change colour. Do not burn else they will make the curry bitter. Add green chili and curry patta. Now add onion add fry till they turn light brown.
If you like add one small tamato chopped and fry a little till they are soft. Mix everything well and immediately add the boiled vegetables along with the juice. Check for seasonings. Mix and switch off the flame after 2 minutes.
Serve with simple roti or parantha. It tastes good with hot steamed rice and pickle.

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