Ingredients
The following ingredients have 4 Servings
- 1 Cup Mixed Vegetables (carrot, beans, peas, potato)
- 1 Big Onion
- 2 Small Tomato
- 10 to 15 Mint Leaves
- 2 sprig Curry Leaves
- ½ handful Soya chunks
- 3 tbsp Oil
- Salt (As Required)
- 1 Big Onion
- 4 Flakes Garlic
- 1 Tomato
- ½ tsp Fennel Seeds
- 1 Small Piece Cinnamon - Small piece
- 1 Star Anise
- 2 Cloves
- 2 Cardamom
- Few Black Stone Flower / Kalpasi
- 5 to 6 Cashew
- 2 tsp Red Chilli Powder
- 1½ tsp Coriander Powder
- ¼ Cup Grated Coconut
- ¾ tsp Fennel Seeds
- 1 Bay Leaf
- ½ tsp Pepper Corns
- 1 Cinnamon
- 1 Cardamon
Instruction
- Chop all the veggies, grate coconut and get ready with the ingredients. Heat 2 tsp of oil in a pan, add all the ingredients given in the table 'To Roast and Grind' (except coconut).
- Saute for 2 mins until the raw smell leaves. Switch of flame, add grated coconut and give a quick stir. Let it cool down. Grind it into a smooth paste with little water. (I forgot to capture this picture). Roll boil water in a pan, add soya chunks with salt.
- Switch off flame immediately and keep it closed for 5 minutes. Now open the lid, the soya chunks would have increased in size. Rinse well in cold water and squeeze the extra water from the soya chunks, keep by side.
- In a pressure cooker, heat oil and temper with the ingredients given in the table 'To Temper'. Then add curry leaves, mint leaves and let it wafts nice smell. Add onions and saute till transparent.
- Then add tomatoes and all the veggies. Now add salt and turmeric powder.
- Add soya chunks and the grinded masala paste. Mix everything well.
- Add 1.5 cups of water and pressure cook, for 2 whistles. After the pressure subsides, open the cooker, you will see oil floating on top and you will get nice smell. Check for salt and if you feel salna is watery, simmer for 5 minutes.Delicious Vegetable Salna / Parotta Chalna is ready.
