Vegetable Salna Recipe | Parotta Salna Recipe

Following yesterday's post Parotta is the recipe of the best companion of it!!! Yes, the salna we all love with parotta!!! For non veg lovers, here is the recipe for the chicken salna.

But I must tell you that I have not done justice to the photography part:P I clicked these in the evening and missed the natural light and on top of that I never noticed that I have been clicking it in JPEG:P Heheheh...!!! But trust me, this salna is very delicious than it appears:) Do try yourself and share your feedback!!!

VEGETABLE SALNA/ PAROTTA SALNA RECIPE

Recipe Category: S.Indian / Tiffen
Preparation Time: 20 minutes Cooking Time: 30 minutes Serves: 6

Ingredients:

Onion, 1, finely sliced
Green Chillies - 2, slitted open
Curry Leaves - few
Ginger Garlic Paste - 1 tbsp
Tomatoes - 1, small, deseeded, cubed

Potato - 1/2 cup, peeled, cubed
Carrot - 1/2 cup, peeled, cubed
Beans - 1/2 cup, cut, 1/2 inch chops
Turmeric Powder - 1 tsp
Red Chilli Powder - 1 tbsp
Cumin Powder - 1 tsp
Salt - to taste
Water - 1 cup
Coriander Leaves - few, finely chopped

Coconut Paste:
Coconut - 3 tbsp, fresh, grated
Poppy Seeds - 1 tbsp

To Temper:
Oil - 1 tbsp
Bay leaf - 1 full leaf, crushed
Star Anise - 1
Cloves - 5-6
Cardamom - 1
Dried Black Stone Flower / Kalpaasi / Dagad phool - 1 tsp *see notes
Marathi Mokku / Caperberry - 1 *see notes

Method of Preparation:

1. Heat a iron kadhai, dry roast grated coconut and poppy seeds for 2 minutes in low heat. Turn off and let it cool. Grind to a fine paste using little water.

2. Cut and keep the vegetables ready. In a big pressure cooker, heat oil and temper with the ingredients "To Temper". Add onion, curry leaves and green chillies. Saute for a few minutes till it turns golden brown. Add ginger garlic paste and tomatoes. If the mixture tends to stick to the bottom, just sprinkle little water.

3. Add chopped potato, carrot and beans. Add masala's: Turmeric powder, Red chilli powder, Cumin powder and salt. Add the coconut paste. Saute well.

3.Once it comes to a boil, add water. Check salt and pressure cook for 3 whistles and simmer for 5 minutes. Open after the steam releases and add coriander leaves.

Notes:

• Dried Black Stone Flower / Kalpaasi /Dhagat phool is one of the chettinad kitchen secret spice mainly used in most of the non veg curries. It is easily available in the spices section in the supermarkets. Use it once and I am sure you will love the flavour it gives you. 
• Marathi Mokku /Caperberry is mainly used in preparations of masalas in andhra and karnataka. It adds a peculiar aroma and saltiness to the flavors. It is somewhat similar to the black pepper. It is fried and powdered to use in the non veg curries.
• The water can be adjusted to suit the thickness of the gravy desired.
• Don't overcook as the veggies will turn mashy. Even that will be nice and tasty. For fussy eaters who don't eat veggies, this is the best way to get nutrition.
• You can also add other vegetables like cauliflower, green peas, soya chunks, broccoli. 

Serving Suggestion: Parotta with pickled onions, raita ,chicken salna.