Receta Tomato Salna | Plain Salna | Tomato Curry | Salna For Chapati And Parotta | Chalna Recipe | Salna Recipe | Salna For Biryani
Chop onions finely and chop tomatoes into big cubes. Grate or chop coconut and set aside.
Now into a blender add (ingredients 7 to 18) shallots, grated coconut, ginger, garlic, poppy seeds, fennel seeds, cumin seeds, cloves, cardamom and kalpasi and grind it coarsely. Then add some water and grind well into a smooth paste. Keep this masala aside.
Now place a pan on flame and pour oil into it. (You can use a cooker too) After it heats up, add 1/4 tsp cumin seeds and 1/4 tsp fennel seeds, bay leaf, onion, slit green chilly, coriander leaves, few mint leaves. Saute until onions turn translucent.
Now add the diced tomatoes and saute. (see that the tomatoes do not turn mushy)
Now add red chilli powder and saute for a minute. Then add ground coconut masala and stir well.
Add enough salt, pour about 400 ml of water and add the remaining mint leaves. Stir well.
Now cook on a medium flame for 10 to 12 minutes. Remove from flame when you find the curry cooked and oil starts separating. (If using a cooker cover with a lid and pressure cook for 6 to 7 minutes on low flame)
If you want a watery salna leave it as it is. If you want a thick curry kind cook uncovered for a few more minutes until it thickens.
Remove from flame and serve.
TIP 1: You can add a cup of chopped vegetables (like carrots, cauliflower, french beans, peas, potatoes) of your choice along with tomatoes.
TIP 2: If you do not wish to use poppy seeds use few cashews instead.
TIP 3: Use tomatoes that aren't too sour.