For one prescribed with fresh green vegetables, without spices and oil, nothing could be better than Santula. Even the small spoonful of oil that is used in the recipe, is only for spluttering of mustard. The milk content adds nutritional value to the dish. We may put this in the Satvik (holistic food) category. You may try this recipe with as many varieties of vegetables as you wish.
50gm brinjal (baigana)
50gm potato (alu)
50gm ridge-gourd (jahni)
50gm raw papaya (kancha amrutabhanda)
other green or red vegetables may also be used (not the leafy ones)
7-8 garlic cloves – chopped into small pieces (kata rasuna)
2-teaspoon crushed or grated ginger (chhecha ada)
½ teaspoon mustard (sorisha)
3-4 green chillies (kancha lanka)
1-teaspoon refined oil (refain tela)
boiled milk-1 cup (sijha khira)
salt to taste (luna)
Cut the vegetables into medium sizes. Boil the vegetables in a cooking pot by adding salt to it. Heat oil in a frying pan. Add mustard when the oil is hot. Add chopped onions, grated ginger and chopped garlic cloves after the mustard starts cracking. Fry till it all becomes golden brown. Add green chilies and fry it a little. Then add boiled vegetables and stir properly. Add the boiled milk. Put the flame in simmer level for about 2-3 minutes. Your Santula is ready to serve. It can be served with either rice or chapatti. It is also considered a great diet for people suffering from ailments, due to its high vegetable content, absence of hot spices, and minimal oil content.