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Vegetable Salna - Veg Salna for Parotta and Chapathi - Side Dishes for Parotta, Chapathi and Ghee Rice

Vegetable Salna - another interesting gravy recipe with mixed vegetables. Salna can be made with any combination of vegetables. The common choices are carrots, beans, potatoes, cauliflower and green peas etc. You can also skip any one of the mentioned vegetables to make the salna. For kurma or salna I believe that using the right techniques and fresh ingredients can bring the ultimate taste. Enjoy this vegetable salna with parotta, chapathi, dosa and brinji. If you like a thin gravy with masalas, then you will surely enjoy this vegetable salna. It is definitely easy to make but you have to plan ahead for the chopping and grinding works. Now let us see how to prepare this vegetable salna. 


Check out my other Gravy Recipes

Here is the video link for Vegetable Salna



Vegetable Salna Recipe Details 

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 4
Category: side dish


Ingredients

  • 2 cups mixed vegetables (1 carrot, 1 potato, 5 beans, 100g cauliflower)
  • 1/4 cup soaked green peas
  • 1 onion
  • 1 green chilly
  • 2 tomato
  • 1/4 tsp turmeric powder
  • 2 tsp red chilli powder
  • 2 tsp coriander powder
  • 1/2 tsp curry masala powder
  • 1 tbsp thick curd
  • few curry leaves 
  • 1/4 cup finely chopped mint leaves and coriander leaves
  • small piece black stone flower (kalpasi)
  • 2 cinnamon
  • 3 cloves
  • 1 bay leaf 
  • 4 tbsp oil
  • salt to taste

For the masala paste

  • 8 small onions
  • 2 green chilly 
  • 10 garlic cloves
  • 1 inch ginger
  • 1 tbsp cashew nuts
  • 1 tsp poppy seeds
  • 1/2 tsp fennel
  • 1/4 tsp pepper
  • 1/8 tsp cumin
  • 3 cardamom
  • small piece black stone flower (kalpasi)
  • 4 cloves
  • 3 cinnamon
  • 1 star aniseed
  • 1/2 cup fresh coconut



Cooking Directions

Pressure cook the vegetables along with required water and soaked green peas for 2 whistles. 


Heat oil in a kadai and add in the dry spices one by one (fennel, cinnamon, cloves, star aniseed, black stone flower, cardamom, cumin and pepper). Roast until fragrant. Next add the small onions, ginger, garlic and green chilly. Saute till slightly softened. Next add the cashew nuts, poppy seeds and coconut. Roast it for a minute and turn off the heat. Set aside to cool. 


Once the roasted ingredients are cool, add in little water and grind it to a semi fine paste. 



Heat oil in a kadai and add the spices (bay leaf, stone flower, fennel, cinnamon and cloves). When you get a nice aroma, add the chopped onions, green chilli and curry leaves. When the onions turn soft, add the tomatoes. (At this stage, you can also add 1 tsp ginger garlic paste).


Saute well for a few minutes and add turmeric powder, red chilli powder and coriander powder. Do not brown them. Next add thick curd and stir well with the onion tomato mixture. Add the ground coconut masala paste and stir well. Now you can see a light orange colour thick gravy. Add required salt. 


Stir well for a few seconds and add the cooked vegetables. 


Now the gravy gets thick. Rinse the mixer jar with 2 cups of water and add it to the gravy. Mix well.Add curry masala powder and mix well. Taste and adjust the seasonings. Now reduce the heat to medium and close it with the lid. Cook the salna for 12 minutes. 


When the oil floats on the top of the salna, add finely chopped mint leaves and coriander leaves. Mix well and turn off the heat. 


Notes

  1. If the gravy appears thick, add little warm water or milk and simmer for a few minutes. 
  2. To get that street style flavour, please do not skip the mint leaves, fennel and kalpasi. 
  3. Do not increase or decrease the spices, because it will change the taste. 







 

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