TOMATO SALNA
Ingredients
- 1 big onion, ; diced
- 3 tomato, diced
- 2 tbsps coconut, ; grated
- 1 tsp Poppy seeds / Khus khus
- 1/4 inch Ginger
- 2 cloves Garlic
- 1/2 tsp Coriander Seeds /Dhania
- 1/2 tsp Cumin Seeds /Jeera
- 1/2 tsp Fennel /Saunf
- small piece Cinnamon / Dalchini
- 2 Cloves / lavang
- 1 cardamom / elaichi
- 1 tbsp Oil
Others
- 1/2 tsp Mustard
- few Curry leaves
- 1 onion, - finely chopped
- 1 tsp Red Chilli powder , ( can +/- based on your preference )
- a pinch Turmeric powder
- to taste Salt
- Coriander leaves, to garnish
- 1-2 tsp oil
Instructions
- Heat oil in a pan. Add cummin seeds, fennel seeds, coriander seeds, cloves , cardamom and cinnamon . Let it splutter .
- Add Onions , tomatoes , ginger , garlic . Saute for 2-3 mins.
- Next add grated coconut and poppy seed. Saute till tomato becomes mushy .
- Once it is cooled. Add little water and grind to fine paste.
- Heat enough oil, Add mustard seeds . When it splutters add onion ,curry leaves and turmeric. Saute .
- Add the ground paste , chilli powder and salt and saute well for 3-4 mins . Add water as required , mix well and bring the gravy to boil on low flame
- When the gravy boils well ( really well ) and thickens switch off the flame and garnish with chopped coriander.
- Serve Tomato Salna with Kerala Parotta / Kothu Parotta / idiyappam / Chapathi / idly / dosa / ghee rice / jeera rice etc .
Notes
NOTE :
- You can add chopped mixed veggies like beans , carrot , peas etc .
- If you want you can add few pepper corns while rasting the masala .
- To make it more rich you can add few soaked cashews while grinding .
- Boil the salna well on low flame so that the flavrs gets blended nicely tastes great .