Sunday, August 24, 2014

Vegetable Salna - Parotta Salna

Happy to write my 100th post, Veg Salna :-) Hot Parottas and spicy Salna or Chalna is the best combo. Nothing can beat this pair.  During our college days we used to get parottas on all weekends from a nearby shop. The magical aroma would fill the entire street, me and my friends are a die hard fan of those parottas and yummilicious Salna. The best way as for me to eat is to dung them in salna for some time and eat after some time :-) Mouth watering isn't it? Try this out, I hope you will like it too. This goes well with parotta, idly and dosas as well.


Onion - 1 sliced
Green Chilli - 1
Fennel seeds - 1/2 tsp
Vegetables of your choice ( carrot , beans , peas, potato etc.) – 1/2 cup
Salt to taste
Oil - 2-3 tsps
Coriander leaves - for garnish

To grind 

Oil – 2 tsp
Cinnamon – 1 small stick
Cloves – 2-3  nos
Cardamom – 1 seed
Fennel seeds – 1/2 tsp 
Ginger - 1 inch piece, cut into small pieces
Garlic - 2 or 3 cloves, cut into small pieces
Big onion – 1, sliced
Tomato – 2 nos, sliced
Mint leaves - 10
Red chilly powder – 1 tsp
Coriander powder – 2 tsp
Jeera powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Grated coconut – 2 tbsp
Cashews – 3 nos (optional)


In a pan, add 2-3 tsp of oil, add fennel seeds and fry for few seconds. Then add the cinnamon, cloves and cardamom and fry until a nice aroma rises. Then add the ginger and garlic and saute for 2 mins.

Then add the sliced  onion and fry until they turn transparent. Then add the cut tomatoes, mint leaves and all spice powders ( red chilli powder, turmeric, jeera and coriander powder) and mix well. Cook until tomatoes turn mushy. Then add the grated coconut and cashews. Switch off the flame and allow to cool down. Once cooled grind to a smooth paste adding little bit of water if necessary.

Cut the vegetables into small pieces. Heat a pressure cooker, add 2-3 tsp of oil and add the fennel seeds. Saute and then add the green chilli and sliced onions. Cook until onion turn transparent.

Then add the cut vegetables and fry for couple of minutes. Now add the ground masala paste, required amount of salt. Add enough water and pressure cook in high flame for 1 whistle and simmer for 5 minutes. Turn off the flame and allow the pressure to subside. Garnish with coriander leaves and serve hot with hot parottas or as a side dish for idly/dosas.

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