Veg Salna

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Salna is a spicy, watery gravy packed with aroma and flavor served in Road side Hotels. The best side dish for Parotta, Roti and Biryani.

SubhashniPosted by Subhashni

Cooked 100

Saved 100

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Ingredients

  • Diced vegetable beans, carrot, potato – 1 small cup
  • Green peas – 2 tbsp
  • Ginger garlic paste – 2 tsp
  • Chopped onion – 2
  • Chopped tomatoes – 2
  • Fresh mint & coriander leaves
  • Oil – 4 tbsp
  • Salt to taste

For Salna Masala

  • Onions – 2
  • Tomato – 2
  • Turmeric powder – 1/4 tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Fennel seeds – 1 tsp
  • Cloves – 4
  • Cinnamon stick – 1 inch
  • Cardamom – 1
  • Black stone flower – 1 small piece
  • Star anise – 3 petals
  • Grated coconut – 4 tbsp
  • Poppy seeds – 1 tsp
  • Roasted gram – 2 tsp
  • Oil – 2 tsp

Preparation

Step 1

In a pan dry roast the clove, cinnamon, cardamom, star anise, black stone flower, fennel seeds, roasted gram and the poppy seeds till it starts to give out nice aroma. Take them out. In the same pan heat oil and fry onions and tomatoes till the tomatoes become mushy.

Step 2

Add in the coriander, turmeric and chilli powders, give few stirs. Grind them to paste adding some water with the roasted spices and keep aside.

Step 3

Boil the veggies and peas to soft with some salt and keep aside.

Step 4

Heat a wok with oil and sauté onions with ginger garlic paste and mint leaves. Fry tomatoes till become mushy. Now transfer the masala paste in to the wok.

Step 5

Stir for a minute. Add the boiled veggies and 2 cups of water. Check in for salt and hotness. If needed add more. Close the pan and allow to boil for 10 minutes in medium flame.

Step 6

Now you can see the oil floating on the gravy. Add chopped coriander leaves and switch off.

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