Saucepans and Spices

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EMPTY SALNA or Parotta salna

Shilpa Anand

INGREDIENTS for GRINDING 

  • ⅓ cup coconut, sliced or grated

  • Few cashews or 1 tsp poppy seeds( soaked in water )

  • ¼ tsp fennel seeds

  • 1tsp Ginger garlic paste 

  • 2-4 shallots 

  • 1Green chilly

  • Salt to taste 

  • 4-6 black pepper

  • 1-2 tsp oil 

INSTRUCTIONS 

  • Heat oil and add fennel, black pepper green chillies and shallots

  • Fry for 2mins

Add ginger-garlic paste and coconut and fry for few more mins

  • Add poppy seeds and salt  and continue to fry the ingredients ( no need to brown ) 

  • Cool and grind to a fine paste with little water

Keep aside for use later 

INGREDIENTS FOR SALNA ( gravy)

  • Oil 

  • ½ tsp fennel seeds

  • ½ inch cinnamon

  • 2-4 cloves

  • Kalpasi or dagad phool ( optional) 

  • 2cardamon

  • 1tsp ginger garlic paste

  • 1-2onions, sliced

  • 1-2medium tomatoes, chopped 

  • 3-4 green chillies

  • Few mint leaves

  • Coriander leaves

  • Curry leaves

  • 1-2tsp chilli powder

  • ½ tsp turmeric powder

  • 1tsp coriander powder

  • 1- 2tsp meat curry powder 

  • 1tsp besan ( with water to make a slurry) 

  • Water 

INSTRUCTIONS

  • heat oil in a pan 

  • Add fennel, cloves, kalpasi, cardamom and onions

  • Fry until translucent 

  • Add green chillies, ginger-garlic paste and all the powdered spices and fry for few mins

Add coriander leaves, mint leaves and tomatoes. Fry for 4-5 mins

Add the ground coconut masala and continue to saute until oil separates

Add salt and hot water. Cover and simmer for few mins

Add besan slurry and continue to simmer 

  • And that’s it, your delicious Empty Salna is ready 

  • Serve poured over Malabar Parottas

SPICE LEVEL:🌶🌶