Vegetable Salna

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


  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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