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Veg Salna - A veggie delight
.Parotta salna is a prevalent dish in many parts of India. In different places, it is prepared in different ways. In some places like Tamil Nadu, it is a popular street food. Parotta refers to the flatbread while salna is a vegetable curry that is eaten with the parotta. Salna can be made in several different ways. Parotta salna can be eaten at any time of the day. Because the dish contains a variety of different vegetables, this is considered to be a very healthy and nutritious dish. This is often consumed as a lunch item although street vendors sell it throughout the day. Parotta salna is a very healthy and low-fat dish. With plain parotta, it can be even healthier. It can also be eaten as a side dish with rice or idlis. This dish can be consumed for breakfast, lunch or dinner. It is a unique way to feed vegetables to children who do not usually like veggies. Since all the vegetables are mixed with all aromatic herbs and spices to form a very deliciously thick curry, even small children are happy to have it.
Veg Salna Info
Prep Time
10 MinsCook Time
45 MinsTotal Time
55 MinsCuisine
IndianCategory
Side dishVeg Salna Ingredients (5 servings):
For roasting and grinding:
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- Coconut – 1/2 cup grated finely
- Tomatoes – 2 medium, chopped
- Onions – 1 large, sliced thin
- Ginger – 2 cm piece chopped finely
- Garlic – 6 cloves peeled
- Cumin seeds/Jeera – 1 teaspoon
- Cloves/Laung – 4
- Cardamom/Elaichi – 4 whole
- Fennel seeds/Saunf – 1 tablespoon
- Cinnamon/Dalcheeni – 2cm piece
- Jaapatri – 1 piece
- Star anise – 1 piece
- Poppy seeds – 1 teaspoon (optional)
- Coriander leaves – 1 cup
- Coriander powder – 2 teaspoon
- Red chilli powder – 2 teaspoon
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For Salna Curry:
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- Potatoes – 1 peeled and chopped into small cubes
- Carrots – 1 medium, chopped into small cubes
- Green Beans – 6, chopped small
- Cauliflower – 1 cup, chopped into small portions
- Cooked soya granules – 1 cup (optional)
- Green chillies – 2 whole, slit with seeds removed
- Curry leaves – 15 to 20 leaves, washed and clean
- Red chilli powder – 1 teaspoon
- Coriander powder – 2 teaspoon
- Cumin powder – 1 teaspoon
- Turmeric powder – 1 teaspoon
- Garam Masala powder – 2 teaspoon
- Sugar – 1 teaspoon
- Salt – To taste
- Oil – 2 tablespoon
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Step-by-Step Instructions
- Heat oil in a frying pan and add all the whole spices and roast for a minute till fragrant.
- Add onions and sauté till slightly softened and golden.
- Add in the ginger and garlic and sauté till fragrant.
- Add in the chopped tomato and cook till the tomatoes break down and become mushy. Then add the grated coconut and cook till it resembles a curry.
- Add the coriander leaves.
- Blend the mixture into a nice puree.
- Heat oil in a pressure cooker and add the curry leaves.
- Once the splattering stops, add in the puree. Cook till the oil separates and the masalas become a paste.
- Add the spices and green chillies and sauté for a minute.
- Add all the vegetables and salt and sugar.
- Add enough water to cook the vegetables and bring to a boil.
- Add the lid and cook in the pressure cooker for one whistle.
- After this, let it simmer for 5 minutes then turn off the heat.
- Once the steam escapes, open the pressure cooker.
- Serve hot, garnish with slit chillies and fresh coriander leaves. Serve with parotta for parotta salna.
iD Fresh Food makes whole wheat parottas that can be paired with this veg salna for a delicious meal of parotta salna.
