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Santula (सांतालू)


Santula (सांतालू) hails from Orissa. It’s a gravy dish made from vegetables. And has 2 versions – boiled or fried.

Regional Dish:  Orissa, Bengal

Cuisine Style: Orissa | Cooking Time 30 mins | Take it Rice | Type Curry| Shelf Life: 1 day| Quantity: 4 Servings.

Appx. Nutritional values calculated for 1 serving:

Calories (45Kcal), Carbohydrates (10g), Protein (2g), Fat (1g)


  • 250 gms potatoes, chopped
  • 100 gms raw papaya, chopped
  • 3 brinjals (cut them into two)
  • Water, little bit
  • 1 Tbsp. turmeric powder
  • Salt for taste
  • Ginger, small whole piece
  • 1/2 Tbsp. coriander powder
  • 2 Tbsp. refined oil
  • 1 onion, sliced
  • 2 pieces garlic
  • 1/2 Tbsp. mustard seeds
  • 1 cup milk
  • 1/2 tsp. asafoetida (Heeng)
  • 2 whole green chillies


  1. In a pressure cooker add cut potatoes, raw papaya, brinjals and a little bit of water.
  2. Add turmeric powder, salt, ginger and cumin to the potatoes, papaya and brinjals.
  3. In a pan, saute sliced onions, mustard and cumin seeds.
  4. Add chopped ginger, garlic, turmeric, coriander powder, asafoetida, salt and water.
  5. Transfer the potatoes, raw papaya and brinjal to the pan.
  6. Add some milk to it.
  7. Garnish with some coriander and whole green chillies and simmer for 5-7 minutes.

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