Salna

Ingredients:

Chicken - 250 g
Onion large sized - 1(roughly chopped)
Tomato - 1(roughly chopped)
Coriander leaves and curry leaves - few tbsp
Mint leaves - few tbsp
Ginger garlic paste - 1 tbsp
Black pepper - 1 tsp
Cumin seeds - 2 tsp
Fennel seeds - 2 tsp
Dry red chilly - 5 
Cinnamon stick - 2" piece
Cloves - 4 
Cardamom - 2 
Grated coconut - 1/4 cup
Turmeric powder- 1/4 tsp
Salt ,oil, water - As reqd

Method:

• Heat oil in a pan. 
• Add fennel seeds, cumin seeds, black pepper, dry red chilly and saute for few secs. 
• Next add chopped onions, ginger-garlic paste and chopped tomatoes to the pan and saute until tomatoes are cooked. 
• Now add cinnamon, cloves and cardamom, stir everything well for few secs. 
• Remove pan from heat and allow the mixture to cool.
• Grind this mixture along with chopped mint leaves and grated coconut.
• Heat oil in a pan and add the grinded paste to the pan and saute for few mins. 
• Now add the chicken pieces and stir well.
• Add turmeric powder, salt and water to the pan and stir well.
• Cover pan with lid and boil the gravy for 8-10 mins.
• Finally garnish gravy with coriander and curry leaves.
• Serve hot gravy with parotta, briyani, Idli or dosa.

Note:

• I used boneless chicken.
• Add water accordingly as chicken also leaves water while cooked.

Variation #1:

 You can follow the same procedure and use brinjal instead of chicken.