Veg Salna
Parotta salna is prevalent across many parts of India, prepared differently from place to place — in Tamil Nadu it's a popular street food. This veggie-loaded version is a very healthy, nutritious, low-fat dish, and a great way to sneak vegetables into a meal even picky kids will enjoy.
Ingredients
- For roasting and grinding: coconut, grated finely – 1/2 cup
- Tomatoes, chopped – 2 medium
- Onions, sliced thin – 1 large
- Ginger, chopped finely – 2 cm piece
- Garlic, peeled – 6 cloves
- Cumin seeds/jeera – 1 teaspoon
- Cloves/laung – 4
- Cardamom/elaichi – 4 whole
- Fennel seeds/saunf – 1 tablespoon
- Cinnamon/dalcheeni – 2cm piece
- Jaapatri – 1 piece
- Star anise – 1 piece
- Poppy seeds – 1 teaspoon (optional)
- Coriander leaves – 1 cup
- Coriander powder – 2 teaspoon
- Red chilli powder – 2 teaspoon
- For salna curry: potatoes, peeled and cubed – 1
- Carrots, cubed – 1 medium
- Green beans, chopped small – 6
- Cauliflower, chopped small – 1 cup
- Cooked soya granules – 1 cup (optional)
- Green chillies, slit, seeds removed – 2
- Curry leaves – 15 to 20 leaves
- Red chilli powder – 1 teaspoon
- Coriander powder – 2 teaspoon
- Cumin powder – 1 teaspoon
- Turmeric powder – 1 teaspoon
- Garam masala powder – 2 teaspoon
- Sugar – 1 teaspoon
- Salt – to taste
- Oil – 2 tablespoon
Method
- 1
Heat oil in a frying pan and add all the whole spices; roast a minute till fragrant.
- 2
Add onions and sauté till slightly softened and golden. Add ginger and garlic, sauté till fragrant.
- 3
Add the chopped tomatoes and cook till they break down and become mushy. Add the grated coconut and cook till it resembles a curry.
- 4
Add the coriander leaves, then blend the whole mixture into a nice purée.
- 5
Heat oil in a pressure cooker, add curry leaves; once the splattering stops, add the purée and cook till the oil separates and the masala forms a paste.
- 6
Add the spices and green chillies, sauté a minute, then add all the vegetables, salt and sugar.
- 7
Add enough water to cook the vegetables and bring to a boil. Cover and cook in the pressure cooker for one whistle, then simmer 5 minutes and turn off the heat.
- 8
Once the steam escapes, open the cooker, garnish with slit chillies and fresh coriander leaves, and serve with parotta.
