One of my friend requested me to post few Satvik recipes which does not contain Onion and Garlic in the dish. So, tried Salna which is a popular side dish for parotta in Tamilnadu. The curry turned out delicious and flavourful inspite of not adding onion and ginger garlic paste. Really happy with the output and my family members loved this tasty salna. The spices, coconut and tomatoes are roasted and grind into fine paste to get a thick flavourful curry. I have included Zucchini in this recipe which can also be replaced with mixed veggies or veggies according to choice.
1 Zucchini, Chopped into small pieces
2 Tomatoes, Medium sized, Finely chopped
2 Green chillies, Slitted
2 Springs of Curry leaves
1 1/2 Tbsp Oil
Salt to taste
1 1/2 Cups Water
To Grind :
1 Tbsp Oil
3 Medium sized Tomatoes, chopped
1 Bay leaf
1/2 inch Cinnamon
1 Tsp Saunf
1/4 Cup Mint leaves
1/4 Cup Coconut pieces, Finely chopped
1/4 Tsp Turmeric powder
1 Tsp Red chilli powder
1 Tsp Coriander powder
1/2 Tsp Cumin powder / Jeera powder
Heat 1 tbsp oil in a pan and add bay leaf followed by cinnamon stick, elachi and saunf.
Add coconut pieces followed by mint leaves and saute.
Add the chopped tomatoes and saute for a minute.
Now add the masala powders ( Turmeric, Chilli, Coriander and Cumin ) and saute it for another couple of minutes.
Once done, remove from the flame and cool the mixture.
Grind into fine paste by adding little water and keep aside.
Now for the salna, heat 1 1/2 Tbsp oil in a pressure cooker and add curry leaves followed by green chillies.
Add the finely chopped tomatoes and saute till it turns soft.
Now add the chopped zucchini and cook it for couple of minutes in a medium flame.
Add the ground masala along with half a cup of water and cook it for 3 - 4 minutes.
Add the remaining 1 cup of water and required amount of salt to the salna.
Close it with the lid and pressure cook it for 2 whistles.
Once done, switch off the flame and keep aside.
Once the pressure gets released, open the lid and garnish with chopped mint leaves or coriander leaves.
Serving Options :
Serve hot with Parotta or Roti or Idly or Dosa.