Having grown up 😉 and considering all the health factors I dont buy / eat parotta often these days….so last weekend when hubby was at the billing counter billing the weekly groceries he reconfirmed whether the pack of readymade wheat parottas were picked up by me…only after my confirmation he went again with the bill 🙂 This is the first time I am buying readymade parottas though have tasted few times at my cousins place, usually we get fresh ones from shops….The pack had a deadline for me to use it up within 3 days…I actually bought it for reclicking chilli parotta and additionally I had this salna in mind too.I saw this recipe in Zee Tv cookery show so quickly jotted down the recipe in my mind, so before my memory blanks out I wanted to record it here so here comes vegetable salna recipe.
Vegetable Salna Recipe
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Cut Vegetables (I used carrot,beans, peas and potato) – 3/4 cup
Big onion –1 finely chopped
Meal Maker(Soya Chunks) – 1/4 cup
Tomato – 1 roughly chopped
Fennel seeds – 1/2 tsp
Mint leaves – 10
Cooking oil – 2 tbsp + 1 tsp
Salt – to taste
To roast & grind:
Coconut – 1/4 cup
Big onion – 1
Tomato – 1
Ginger – 1/4 inch piece
Garlic – 4
Fennel seeds – 1/2 tsp
Poppy seeds – 1/2 tsp(optional)
Red chilli powder – 1 tsp
Coriander powder – 2 tsp
Cinnamon – 1/4 inch piece
Jaapatri – 1/2 flower
Cloves – 2 nos
Star anise – 1
Elachi – 1
*Note : For soya chunks cooking instructions check here
- Heat a tsp of oil – add all the ingredients listed under ‘to grind’ including the spice powders except coconut and saute in low medium flame.Once tomato turns mushy and shrinks add coconut and saute for 2mins.Switch off and cool down.
- While its cooling down, boil water and add soya chunks into it,Switch off and keep it closed, after sometime it will become almost double in size,rinse it well in cold water and set aside.Transfer the roasted ingredients to a mixer, add little water and grind to a coarse paste.Set aside.
- In a pressure cooker, heat oil – add fennel seeds,curry leaves and mint leaves let the fennel seeds crackle then add onion,tomato and saute till raw smell of tomato leaves and it turns mushy.Now add the vegetables and give a quick mix.
- Add the masala paste, cooked soya chunks and give a quick mix.Add required salt.Taste and check for spice level add more red chilli powder if needed.
- Add 3/4 cup water and pressure cook for 1 whistle in medium high flame.Once pressure releases when you open you can see oil floating.Let it boil for 3mins,garnish with coriander leaves and switch off.
Serve it with parotta…yummm!
- Usually salna we get in hotels is full of spices flavour so to match it I have given the spices like cloves,cinnamon and cardamom accordingly.. You can reduce it if you wish too.
- Adjust water quantity according to the thickness of the gravy.
- Adding soya chunks is purely optional but I recommend adding it.
- The consistency should be slightly thick.
- You can serve it with chapathi / idli / dosa too, tastes great.