Veg Salna #2

 

Ingredients:

Onion - 1
Tomato - 1 ( fine chop)
Ginger garlic paste - 2 tsp
Potato - 1 (boil & mash roughly)
Fennel powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Red Chilly powder - 1/4 tsp
Coriander powder - 3/4 tsp
Coconut Milk - 1 cup
Bay Leaf - 1

Roast & Blend:

Small onion - 15
Ginger - small piece 
Garlic - 4 
Dry Red Chilly - 3
Green Chilly - 2
Black pepper corns - 1/4 tsp
Cloves - 2 
Cinnamon stick - small piece
Green Elaichi - 2
Fennel seeds - 1 tsp
Tomato - 1 
Coconut - 2 tbsp (grated)
Poppy seeds - 1 tsp
Turmeric powder - 1/8 tsp
Curry Leaves -  a sprig
Coriander Leaves - Little

Method:

• Heat oil in pan and add garam spices, fennel seeds.
• Add in green chilly, red chilly and saute.
• Cook in medium flame.
• Add in small onion, pepper corns and saute.
• Add in crushed ginger and crushed garlic(crush with skin).
• Add in tomato, curry leaves and coriander leaves.
• Add in coconut and saute.
• Add in turmeric powder and saute for few secs.
• Add in poppy seeds and saute for a min.
• Let it cool and blend it to fine paste by adding little water.
• While blending add in required salt too.
• Heat oil in pan and add bay leaf.
• Add in fine chopped onions and saute.
• Add in curry leaves, ginger garlic paste and saute.
• Add in fine chopped tomato.
• Add in boiled and half mashed potato.
• Add in spice powders and mix well.
• Add water (1/2 cup) and cook for few mins.
• Add in blended paste and mix well.
• Cook for 3 mins.
• Add in coconut milk and let it boil for 2 mins.
• Garnish with coriander leaves and serve hot.
• Goes good with briyani/parotta.