Salna is always accompaniment with Parotta, chapathi, its vegetables in onion tomato gravy with grinded masalas. I love parotta and salna , coz' in my college days it was our lunch most of the times.
Ingredients:
Tempering and curry masala:
1 tbsp of oil
2 green chilli slit
1 cup of boiled chickpeas
1/2 cup of boiled vegetable( carrots,beans)
1/2 chopped onion
1 tomato chopped
1/2 cup of water
1/2 tsp of turmeric powder
2 sprigs of curry leaves
2 onion
2 tomatoes
3-4 garlic pods
1 tbsp saunf
2 tsp of pepper
1 tsp of poppy seeds
1 inch cinnamon quills
5-6 cashew nuts
1/4 cup grated coconut
2tsp of coriander powder
1 1/2 tsp of chilli powder
Method:
Ingredients:
Tempering and curry masala:
1 tbsp of oil
2 green chilli slit
1 cup of boiled chickpeas
1/2 cup of boiled vegetable( carrots,beans)
1/2 chopped onion
1 tomato chopped
1/2 cup of water
1/2 tsp of turmeric powder
2 sprigs of curry leaves
For grinding
2 onion
2 tomatoes
3-4 garlic pods
1 tbsp saunf
2 tsp of pepper
1 tsp of poppy seeds
1 inch cinnamon quills
5-6 cashew nuts
1/4 cup grated coconut
2tsp of coriander powder
1 1/2 tsp of chilli powder
Method:
- In a kadai add 1 tsp of oil and add cinnamon,saunf, pepper and poppy seeds , cashews and fry it for 20 seconds.
- Now tip in onion, garlic saute it , then add chopped tomatoes and cook for a minute.
- Now add all the dry powder and coconut and cook them in simmer for a minute and switch it off, let it rest for a while. Once it is cooled grind it to a paste.
- Again heat the kadai add oil , add slit green chilli, onion and saute them.
- Add chopped tomatoes and fry them till raw smell disappears and becomes squidgy.Add turmeric powder, salt
- Add the grinded masala to the onion-tomato , stir it well in simmer cook for a minute.
- By now it would start to becoming brown, so add some water.
- Reduce the flame ,add boiled vegetables and chickpeas, stir it well , cook for a minute.
- Once all are mixed well , switch it off and garnish it with curry leaves.
- Serve with parotta.
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