Chuda Santula with Masala Omelette

Instructions

1. 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. 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. 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. 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. 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.