To begin with : get ready with the spices and other ingredients to be grinded.
Add all the ingredients listed above , dry roast it for 2 mins until nice aroma comes.
Finally add fried gram dal, coconut give a quick saute and switch off. Cool down.
After cooling, grind it along with little water.
Grind it to a semi fine paste like this. Set aside.
To a kadai : heat oil, temper the ingredients listed under 'to temper'. Let it splutter.
Add onion, ginger garlic paste and required salt.
Saute until golden.
Add tomatoes saute well.
Cook covered until mushy, also raw smell should not be there.
Add all the spices powders namely red chilli powder,coriander powder, cumin powder and garam masala powders. Spices make plain salna more flavored.
Give a quick saute, do not burn the spice powders.
Add 1 cup water , mix well and let it boil for few mins.
Add coconut paste along with mixer rinsed water and mix well.
Make the gravy thin as we are going to boil it for sometime. Boil well.
Boil until oil seperates like shown here. Finally garnish the plain salna with coriander leaves.
Now the trick to get the exact hotel style look : Heat oil in a kadai - add kashmiri red chilli powder, mix well let it bubble for few seconds,Switch off. Do not cook for more time otherwise the spice mix will turn to darker shade.
Add the oil mix to the gravy on top. Slightly mix it. Boil for 2 mins, close and keep.
Look at the oil floating on top.
And finally hotel style empty salna ready.
Plain Salna ready. Serve with parotta or chapathi and enjoy!