Veg parotta salna
Spicy veg parotta salna with step by step instructions.
Servings: 4
Equipment
- Kadai/Pan
Ingredients
Masala Ingredients
- 3 tsp Oil
- 1 tsp Fennel/sombu
- 1 Bay leaf Cloves - 2, Cinnamon 2 sticks
- 2 Cloves
- 2 Sticks Cinnamon
- 4to5 Cardamom
- 2 tbsp peanut
- 4 Red chilli
- 1/2 tsp whole Black pepper
- 15 Shallot
- 5 Green chilli
- 1 tbsp Crushed ginger garlic
- Curry leaves
- Coriander leaves
- 1 Medium Tomato
- 1 tbsp Poppy seeds
- 10 Dried or fresh coconut pieces
- 1 tbsp Salt
Salna curry Ingredients
- 1 tsp Fennel/sombu
- 1 Small Onion
- 1 tsp Oil
- Curry leaves
- 2 Cup Water
- 1/2 Cup Coconut milk
- 1/2 tsp Red chilli powder
- 1 tsp Coriander powder
- 1/2 tsp Black pepper powder
- 1/2 tsp Turmeric
Instructions
Instructions for masala
- In a pan add oil and wait for it to heat uo
- Next, add fennel seeds and all the spices mentioned in the masala ingredients
- Saute for few seconds and add peanuts, red chilli, whole pepper, shallots, green chilli, crushed ginger garlic and saute well
- Next, add curry leaves, coriander leaves, poppy seeds, nd tomato. Mix it all well and add salt.
- Saute for a few seconds and remove it from the pan and let it cool
- Once it is cooled, grind it into a fine paste after adding coconut pieces and water
Salna curry instructions
- Heat the same pan add oil and fennel seeds
- Next add curry leaves and onion.
- Saute well and ginger garlic paste. Once it is cooked, add the masala paste
- Add 1 tsp oil along with red chilli, coriander powder, black pepper and turmeric to the masala
- Mix it all well and cook the masala for 5 to 10 minutes in medium flame
- Once done it becomes a thick paste. Now, add 2 cups of water and mix it well and bring it to boil.
- Finally, mix coconut milk and bring it to boil. veg salna is ready to serve