Santula - A Flavorful Indian Vegetable Medley

Ingredients

• 2 cups (470ml) water 2 cups (470ml) water
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 1 carrot, peeled and sliced 1 carrot, peeled and sliced
• 1 cup (150g) green beans, trimmed and cut into 1-inch pieces 1 cup (150g) green beans, trimmed and cut into 1-inch pieces
• 1 cup (150g) peas 1 cup (150g) peas
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon salt, or to taste 1 teaspoon salt, or to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 28g, 6g
• Protein: 4g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the water to a boil. Add the diced potatoes, sliced carrots, and green beans. Cook for 5 minutes until the vegetables are partially cooked. Drain and set aside.
2. 2.
   In a separate pan, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
3. 3.
   Add the chopped onion and minced garlic to the pan. Sauté until the onion turns translucent and the garlic becomes aromatic.
4. 4.
   Stir in the ground turmeric and ground coriander, coating the onions and garlic with the spices.
5. 5.
   Add the partially cooked vegetables to the pan and mix well to combine. Cook for an additional 5-7 minutes until the vegetables are tender.
6. 6.
   Stir in the peas and season with salt. Cook for another 2 minutes until the peas are heated through.
7. 7.
   Remove from heat and garnish with fresh cilantro leaves.
8. 8.
   Serve hot as a main dish or as a side with rice or Indian bread.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Green beans — Trim the ends and cut them into 1-inch pieces for a balanced texture in the dish.
• Cumin seeds — Toasting the cumin seeds before adding them to the dish will enhance their flavor.

Tips & Tricks

• For a spicier version, add a pinch of red chili powder or a finely chopped green chili.
• Customize the vegetables according to seasonal availability for the freshest flavors.
• Serve Santula with a squeeze of lemon juice for a tangy twist.
• Add a dollop of yogurt on top for a creamy and cooling element.
• Leftover Santula can be used as a filling for wraps or sandwiches.

Serving advice

Serve Santula as a main course accompanied by steamed rice or Indian bread such as roti or naan. It can also be served as a side dish alongside a protein-rich curry or lentil dish.

Presentation advice

Garnish the Santula with a sprinkle of freshly chopped cilantro leaves to add a pop of color. Serve it in a vibrant bowl or on a traditional Indian thali to enhance its visual appeal.