Santula

Before you start

• Cut every vegetable to roughly the same size so they finish together; the potato and raw banana are the slowest, so keep those pieces a touch smaller.
• Santula has no onion or garlic and almost no ground spice, so the mustard oil has to be good. Heat it to smoking once and let it cool slightly before you cook in it.
• This is a one-pot dish that wants to be left alone. Have everything cut before the oil goes on.

Method

1. Heat the mustard oil in a kadhai until it just smokes, then lower the flame and let it settle for 30 seconds.Raw mustard oil tastes harsh and sinus-clearing; smoking it once takes that edge off.
2. Add the panch phoron and let it crackle for about 20 seconds, until the fenugreek darkens a shade.Fenugreek turns bitter fast. The moment it goes from pale to tan, move on.
3. Add the slit green chillies and the potato and raw banana. Stir 2 minutes until the edges look chalky.
4. Add the pumpkin, eggplant, papaya, drumstick and tomato with the turmeric and salt. Toss to coat.
5. Pour in the water, bring to a boil, then cover and simmer on low for 15 minutes.
6. Uncover and check the potato with a knife tip; it should give with no resistance. Simmer uncovered 5 minutes more to thicken.
7. Mash three or four pieces of pumpkin against the side of the pan and stir through. That is what makes the broth cling.Do not mash more than that or you lose the point of the dish, which is distinct pieces in a light liquor.
8. Take off the heat, stir in the coriander leaves and rest 5 minutes before serving with rice.

Storage

Keeps 2 days refrigerated in a covered box. Reheat gently on the stovetop with 2 tbsp water; the eggplant will have softened further, which is fine.