Bari Potala Santula (Snake Gourd)

Name: Bari Potala Santula (Snake Gourd)
Cuisine: Indian
Ingredients: 2 snake gourd; Tempering: 1/2 tsp urad daal, chana daal, mustard seeds; 1 Onion; Red chilli & green chilli; Salt; Oil; 1 tsp ghee

Swagatika @swagatika

Bangalore, Karnataka, India

‘Santula’ is a Oriya dish which is made differently in different parts of Orissa. Sometimes it’s made of one vegetable, sometimes with mix of vegetables.
This one I have prepared with snake gourd, which has many Oriya names like: Bari Potala, Chachindra, Salara, Sapua etc.

Prepare this Santula with only tender snake gourds, as there is no masala used for this recipe. This recipe is good for summer season as it’s devoid of much spices.

In Orissa generally this recipe is prepared for dinner, along with Rotis, to make the meal lighter.

#SM

Prepare this Santula with only tender snake gourds, as there is no masala used for this recipe. This recipe is good for summer season as it’s devoid of much spices.

In Orissa generally this recipe is prepared for dinner, along with Rotis, to make the meal lighter.

#SM

Swagatika @swagatika

Bangalore, Karnataka, India

Prepare this Santula with only tender snake gourds, as there is no masala used for this recipe. This recipe is good for summer season as it’s devoid of much spices.

In Orissa generally this recipe is prepared for dinner, along with Rotis, to make the meal lighter.

#SM

Prepare this Santula with only tender snake gourds, as there is no masala used for this recipe. This recipe is good for summer season as it’s devoid of much spices.

In Orissa generally this recipe is prepared for dinner, along with Rotis, to make the meal lighter.

Saved

Ingredients

2snake gourd
Tempering: 1/2 tsp urad daal, chana daal, mustard seeds
1Onion
Red chilli & green chilli
Salt
Oil
1 tspghee

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Steps

1

Scrape the the snake gourd slightly to remove outer white skin, then chop into 2 inch long pieces. If the seeds are tender, don’t throw way, those are edible.
Heat oil, add the tempering ingredients, followed by onion and chilli. Sauté till onion is cooked.
2

Now add the chopped vegetable and salt, mix for a minute, pour in 2 cups of water, once water gets to boil, cook covered in medium flame.
3

Once water is completely reduced, check if veggie is cooked or not, if required add more water and keep for some more time.
Tip: Tender ones take less time & water to cook, whereas the verities we get in cities take longer and more water to soften.
After switching off, add ghee on top and cover.

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Cooksnaps

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Swagatika @swagatika

on April 19, 2023 04:54

Bangalore, Karnataka, India

I am not a chef, just love to cook. My recipes are curated over years of cooking experience.I also write restaurant reviews @ Zomato. Check and follow -https://zoma.to/u/865770