Veg Salna

Name: Veg Salna
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 small cup Diced veggies beans, carrot, potato; 2 table spoons Green Peas; 2 tea spoons Ginger garlic paste; 2 each Chopped Onions and Tomato; as needed Fresh mint and coriander leaves; 4 table spoons Oil; to taste Salt; 2 Onions; 1-1/2 Tomato; 1/4 tea spoon Turmeric powder; 1 tea spoon Red chilli Powder; 2 tea spoons Coriander powder; 1 tea spoon Fennel seeds / Saunf; 4 Cloves; 1 inch Cinnamon stick; 1 Cardamon; 1 small piece Black stone flower / kalpoovu; 3 Star anise; 4 table spoons Grated coconut; 2 teaspoons Roasted gram / Pottu kadalai; 1 tea spoon Poppy seeds; 2 tea spoons Oil

Subhashni Venkatesh @cook_16039991

Mouth watering side dish served in small hotels and restaurants in Tamilnadu for parotta and Chapathi. Just dip a piece of parotta in it and enjoy the heavenly taste.

Subhashni Venkatesh @cook_16039991

Mouth watering side dish served in small hotels and restaurants in Tamilnadu for parotta and Chapathi. Just dip a piece of parotta in it and enjoy the heavenly taste.

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Ingredients

20 minutes

4 servings

1 small cupDiced veggies beans, carrot, potato
2 table spoonsGreen Peas
2 tea spoonsGinger garlic paste
2 eachChopped Onions and Tomato
as neededFresh mint and coriander leaves
4 table spoonsOil
to tasteSalt
For Salna Masala:
2Onions
1-1/2Tomato
1/4 tea spoonTurmeric powder
1 tea spoonRed chilli Powder
2 tea spoonsCoriander powder
1 tea spoonFennel seeds / Saunf
4 Cloves
1 inchCinnamon stick
1Cardamon
1 small pieceBlack stone flower / kalpoovu
3Star anise
4 table spoonsGrated coconut
2 teaspoonsRoasted gram / Pottu kadalai
1 tea spoonPoppy seeds
2 tea spoonsOil

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Steps

20 minutes

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.
2

Take them out.
In the same pan heat oil and fry onions and tomatoes till the tomatoes become mushy.
3

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.
4

Boil the veggies and peas to soft with some salt and keep aside.
5

Heat a wok with oil and sauté onions with ginger garlic paste and mint leaves.Fry tomatoes till become mushy.
6

Now transfer the masala paste in to the wok. Stir for a minute.
Add the boiled veggies and 2 cups of water. Check in for salt and hotness.
7

If needed add more. Close the pan and allow to boil for 10 minutes in medium flame. Now you can see the oil floating on the gravy.
Add chopped coriander leaves and switch off.