VEGETARIAN SALNA FOR PAROTTA

VEGETARIAN SALNA FOR PAROTTA

Ingredients:

1 tsp ginger paste
1 tsp garlic paste
2 onions sliced
2 tomatoes chopped
3 green chillies sliced
½ tsp tumeric powder
1 tsp chillie powder
2 tsp coriander powder
½ tsp cumin powder
½ tsp gram masala powder
10 mint leaves
2 tbs chopped coriander leaves
1 tbs sour curds.


To Grind:
1 tsp aniseeds
3 tbs scrapped coconut

Seasonings:
1 inch cinnamon stick
3 cloves
2 bay leaves
1 sprig curry leaves
2 tbs oil

To Garnish:
10 mint leaves
2 tbs coriander leaves
2 green chillies slit into 4 and c cut across.

Method:

Heat a pot with the oil, add in the seasonings.
Let them splutter, add in the sliced onions.
Sauté well till they turn slightly brown.
Add in ginger garlic paste, green chillies, mint and coriander leaves.

Stir nicely add in the chopped tomatoes, and all the dry spice powders.
Mix nicely and let the tomatoes become mushy.
Add in 3 cups of water along with the ground ingredients.
Let the gravy come to a slow boil and the raw smell is no more.
Add in the smooth sour curds. Mix well.
Remove and garnish with the mint, coriander and green chillies.
Close the pot for few minutes. Serve with parotta.

Note: The gravy should be watery, add more or less water
according to your judgement.