Parota Veg Salna (Subbus Kitchen)

Salna is the sidedish commonly served for Parota or Kothu Parota. Salna is basically a non-vegetarian dish. But we can very well make a Veg Salna as the underlying masala remains the same for both non-veg and veg. Today I have shown here the step by step preparation of Parota Veg Salna.

Parota Veg Salna
Preparation time 15 mins
Cooking Time 40 mins
Servings 6

Parota Veg Salna
Ingredients:
Beans 10
Carrot 2
Potato 1
Green Peas 1/4 Cup
Ginger-Garlic Paste 1 teaspoon
Onion 1 big
Tomato 1
Oil 2 tablespoon
Salt To Taste
For Grinding:
Oil 1 tablespoon
Onion 1
Tomato 2
Red Chilli Powder 1 teaspoon
Coriander Powder 2 teaspoon
Cumin Powder 1/2 teaspoon
Turmeric Powder 1/4 teaspoon
Cinnamom 1
Cloves 2
Cardamom 2
Pepper corns 1/2 teaspoon
Fennel seeds 1 teaspoon
Grated Coconut 2 tablespoon
KhusKhus / Poppy Seeds 1 teaspoon
Cashews 5
Roasted Gram Dal 2 teaspoon

Parota Veg Salna
Method:

Chop the vegetables and keep it ready. Chop the onions and tomatoes. First lets prepare our gravy. Heat a pan, add oil and when the oil is hot, add fennel seeds, cashews and whole garam masala and fry for 30 seconds

Then add chopped onions along with salt and saute them till they turn transparent. Then add chopped tomatoes and the spice powder along with salt and mix well. Keep the flame medium and allow the tomatoes to cook

When the tomatoes are cooked completely get mashed well remove it from flame and allow it to cool off. Soak the poppy seeds in a tablespoon of warm water for 10 minutes. After 10 minutes, add the poppy seeds, roasted gram dal, grated coconut to the mixer

Add the cooled onion and tomato gravy to the mixer along with other ingredients and grind it to a nice paste. Now our masala is ready. Lets prepare our veg gravy

Heat a pan add oil. Add ginger-garlic paste and saute it for 5 minutes. Add chopped onions along with a pinch of salt and saute them till they turn transparent.

Then add chopped tomatoes and allow them to cook and get mashed up. Then add chopped vegetables and stir-fry them all in medium flame for 5-10 minutes.

When the vegetables becomes tender, add the ground masala and give a good mix. Cover the pan with a lid and keep the flame in low and allow the whole salna to cook in low flame atleast for 15 minutes. Adjust the water level according to your choice. Most of people like to have very dilute version of salna. I personally like little thicker version. But its your choice. Salna served in restaurants are often watery. So adjust the water level accordingly. After 15 minutes, we will be able to see the oil oozing out from the gravy and we can finally remove the salna from flame

Serve the hot and yummy Veg Salna with hot parota or kothu parota.

Parota Veg Salna