Parota Salna

Cut all the vegetables of small size uniformly.

In a kadai , add a tbsp of oil and put cinnamon , cloves , cardamom , fennel , onion , tomato , all powders and mix well till tomato mushes.

Then add the grated coconut , cashews .mix well and switch off the flame.

After it cools down , add little water and grind to a smooth paste.

In a cooker base , add oil and G&G paste , onions , mint leaves and sauté till raw smell emanates.

Now add the chopped tomato pieces and saute well till it turns mushy.

Now add the ground masala paste , required salt and all the vegetables.

Add enough water and pressure cook for one whistle.

When u open the cooker , u’ll see a layer of oil floating on top and u get a nice aroma..

If u feel the water is more , allow it to boil for sometime by simmering the flame which makes the oil separate.

Remove and garnish with coriander leaves.

Serve hot with parota !!

NOTE If u want salna to be watery , add little more water after opening the cooker and allow to boil..

U can also add coconut milk at the end instead of grinding coconut .

For variations , try adding all the masala while sauting instead of grinding.

Pepper corns are purely optional..

Adjust the amount of chilly powder according to ur taste.U can even add it at the end and boil for sometime if required.