A wholesome and comforting breakfast from Odisha, this dish combines flattened rice (poha) with a medley of tender, boiled vegetables. It's lightly spiced with the unique aroma of pancha phutana, incredibly healthy, and comes together in one pot.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
300cal
5gprotein
49gcarbs
10g
Ingredients
2 cup Thick Poha (also known as Jada Chuda)
150 g Potato (peeled and cut into 1/2-inch cubes)
100 g Brinjal (cut into 1/2-inch cubes)
75 g Raw Papaya (peeled and cut into 1/2-inch cubes)
A comforting and popular North Indian dish featuring hard-boiled eggs simmered in a rich, flavorful onion-tomato gravy. Perfect with roti or steamed rice for a quick and satisfying meal.
Prep10 min
Cook25 min
Servings4
Serving size: 1 serving(2 eggs and about 1 cup of curry)
Fiber-rich Chuda Santula with protein-packed Siddha Anda – a gut-friendly, homestyle comfort meal!
This odia dish is perfect for lunch. With 592.35 calories and 19.9g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Salt (or to taste)
2 cup Water (for boiling vegetables)
2 tbsp Vegetable Oil
1 tsp Pancha Phutana (Odia five-spice blend)
2 pcs Dried Red Chili (broken in half)
3 tbsp Fresh Coconut (grated)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Poha & Vegetables
Place the thick poha in a large colander. Rinse it under cold running water for about 30-40 seconds, moving it around with your fingers. Do not soak. Set aside to drain completely.
Meanwhile, wash, peel, and chop the potato, brinjal, raw papaya, and pumpkin into uniform 1/2-inch cubes. Finely chop the tomato.
2
Boil the Vegetables
In a wide, heavy-bottomed pan or kadai, combine all the chopped vegetables (potato, brinjal, papaya, pumpkin, tomato).
Add 2 cups of water, grated ginger, slit green chilies, turmeric powder, and salt. Stir to combine.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover the pan, and let it simmer for 10-12 minutes.
Cook until the vegetables are fork-tender but still hold their shape. Avoid overcooking them into a mush.
3
Prepare the Tempering (Tadka)
While the vegetables are cooking, heat the vegetable oil in a small tadka pan over medium heat.
Once the oil is hot, add the pancha phutana. Allow the seeds to crackle and become fragrant, which should take about 30-40 seconds.
Add the broken dried red chilies and sauté for another 10-15 seconds until they darken slightly. Be careful not to burn the spices. Immediately turn off the heat.
4
Combine and Finish
Carefully pour the hot tempering over the cooked vegetables in the kadai and mix gently.
Add the drained poha and the fresh grated coconut to the vegetable mixture.
Gently fold everything together until the poha is evenly coated with the vegetables and spices. Use a light hand to prevent the poha flakes from breaking.
Cover the pan and cook on low heat for 2-3 minutes, allowing the poha to steam and absorb all the flavors.
5
Garnish and Serve
Turn off the heat. Fluff the Chuda Santula gently with a fork.
Garnish with freshly chopped coriander leaves and serve hot.
293cal
15gprotein
13gcarbs
21gfat
Ingredients
8 pcs Eggs (large)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
2 medium Onion (finely chopped)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chilli (slit lengthwise)
3 medium Tomatoes (pureed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (adjust to taste)
1.5 tsp Coriander Powder
1.25 tsp Salt (or to taste)
1.5 cup Water (hot)
0.75 tsp Garam Masala
1 tsp Kasuri Methi (crushed)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes to hard-boil them.
Drain the hot water and immediately place the eggs in cold water to stop the cooking process. Once cool, peel the shells.
Using a knife, make 2-3 shallow slits on the surface of each egg. This helps them absorb the gravy flavors.
Heat 1 tablespoon of oil in a wide pan or kadai over medium heat. Add the boiled eggs and sauté for 2-3 minutes, turning gently, until they develop a light golden, slightly blistered skin. Remove from the pan and set aside.
2
Create the Curry Base (Masala)
In the same pan, add the remaining 2 tablespoons of oil. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
3
Cook the Tomato Masala
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for 30-40 seconds until fragrant, being careful not to burn the spices.
Pour in the tomato puree and add the salt. Mix well.
Increase the heat to medium and cook the masala, stirring occasionally, for 5-7 minutes. Continue cooking until the mixture thickens and you see oil separating from the sides of the pan.
4
Simmer and Finish the Curry
Pour in 1.5 cups of hot water and stir well to combine, scraping any bits from the bottom of the pan. Bring the gravy to a gentle boil.
Reduce the heat to low, cover the pan, and let the gravy simmer for 5 minutes to allow the flavors to meld.
Gently slide the pan-fried eggs into the simmering gravy.
Sprinkle the garam masala and crushed kasuri methi over the top. Stir gently to incorporate.
Cover the pan again and simmer for a final 2-3 minutes, allowing the eggs to soak up the curry.
5
Garnish and Serve
Turn off the heat. Garnish generously with fresh chopped coriander leaves.
Let the curry rest for 5 minutes before serving.
Serve hot with steamed basmati rice, jeera rice, roti, or naan.
