Vegetable Salna
Serves 415 mins prep20 mins cook
A simple and delicious side dish that pairs perfectly with parotta, featuring a blend of coconut, spices, and vegetables cooked to perfection.
0 servings
What you need
Instructions
1: Soak the cashew and poppy seeds in hot water for 10 minutes. 2: Grind it to a fine paste along with grated coconut. Set aside. 3: In a pressure cooker, heat oil and add the whole spices, followed by the onion and curry leaves. Saute for 2 minutes. 4: Add the ginger garlic paste and saute for a minute, followed by the tomato and mint leaves. Mix and add the powdered spices and salt. 5: Add the potato, carrot, beans and cauliflower. Mix and add lemon juice and the coconut paste. 6: Give it a stir and then add water. Cover and pressure cook for 2 whistles on high heat. 7: Once the pressure has settled, serve it garnished with some coriander leaves. Serve with parotta or chapathi.View original recipe