 Santula Odia Cuisine | |
| Type | Curry |
|---|---|
| Place of origin | India |
| Region or state | Odisha |
| Main ingredients | Potatoes, brinjal, raw papaya, long beans, tomato, onion, and green chillies |
| Variations | Bhaja santula, sijha santula |
Santula ( Odia: ସନ୍ତୁଳା) is a vegetable dish from the state of Odisha in eastern India. It can be either fried (bhaja santula) or boiled (sijha santula). Ingredients include potatoes, brinjal, papaya, pumpkin and tomato, which are first boiled together, then fried in oil with diced onion, panch phoran, and green chillies.
The dish is said to be easy to digest as it is not spicy and good for people suffering from stomach disorders. [1] For one prescribed with fresh green vegetables, without spices and oil, nothing could be better than Santula. [2]
 | This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
|
Santula Odia Cuisine | |
| Type | Curry |
|---|---|
| Place of origin | India |
| Region or state | Odisha |
| Main ingredients | Potatoes, brinjal, raw papaya, long beans, tomato, onion, and green chillies |
| Variations | Bhaja santula, sijha santula |
Santula ( Odia: ସନ୍ତୁଳା) is a vegetable dish from the state of Odisha in eastern India. It can be either fried (bhaja santula) or boiled (sijha santula). Ingredients include potatoes, brinjal, papaya, pumpkin and tomato, which are first boiled together, then fried in oil with diced onion, panch phoran, and green chillies.
The dish is said to be easy to digest as it is not spicy and good for people suffering from stomach disorders. [1] For one prescribed with fresh green vegetables, without spices and oil, nothing could be better than Santula. [2]
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| This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |