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VEGETABLE SALNA

[This preparation is also known as vegetable chalna. It is the best side dish and it goes with south Indian style parantha]

Preparation time—15 minutes                                                 Cooking time—25 minutes

Serving—4                                                                                        Category—veg.

INGREDIENTS

  • Carrots, cut into cubes                                                  ½ cup
  • Green peas, shelled                                                         1/2  cup
  • Cauliflower, small florets                                              10-12
  • French  beans, cut into 1’’ pieces                               ½ cup
  • Potatoes, cut into cubes                                                2 medium
  • Onions, chopped                                                               1medium
  • Ginger, garlic paste                                                          2 tsp
  • Tomatoes, chopped                                                         ½ cup
  • Curry leaves                                                                        a spring
  • Coriander leaves chopped                                            2tsp
  • Oil                                                                                           2tbsp
  • Salt                                                                                          to taste

FOR THE MASALA

  • Grated fresh coconut                                                      ½ cup
  • Pea nuts or poppy seeds                                                2tbsp
  • Cumin seeds                                                                        1tsp
  • Fennel seeds                                                                       1tsp
  • Pepper corns                                                                      ½ tsp
  • Dry chilies                                                                           5-6
  • Coriander seeds                                                                2tsp
  • Cloves                                                                                   3

METHOD

1-Dry roast all the masala ingredients except coconuts, cool it then grind it with coconut to fine paste using little water.

2-Heat oil in a heavy bottom pan, add onions and curry leaves fry till brown, stir in ginger, garlic paste and sauté till raw flavor gone, sprinkle little water, add vegetables and salt and stir cook on high flame for 6-7 minutes.

3-Add tomatoes and ground masala, mix well and cook on medium flame for another 3-4 minutes,

4-Add 2 cups of water, bring it to boil and then simmer till vegetables become tender. The consistency of the gravy should be semi-thick.

5-Adjust the seasoning, remove from the fire and serve hot garnished with coriander leaves.

About Anil Kumar

Chef at Mayuri Farms and Restaurant