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Whatever gravy we make in home there is nothing can beat hotel salna , the texture and colour of Virudinagar Daba style salna is always a mystery to me.I have tried so many times and this time I got perfect.Actual recipe is Non-veg but I made it with vegs and salna tasted amazingly super and spicy.
Chop onions and tomatoes to small bits.Grind coconut to fine paste by adding little water.
Dry roast groundnut , coriander seeds , red chillies , poppy seeds, cinnamon , cloves in low flame till they roast to dark brown colour ( but do not burn) and grind it to fine powder.
Heat oil in a pan and add mustard , when mustard starts spluttering add onions and saute till translucent.
Add chopped tomatoes and saute till mushy.Add ginger garlic paste , curry leaves and fry for a minute .
Now add our ground spice powder , turmeric powder , chicken masala and fry for 30 seconds.
At this stage add our vegs ( I added only potato ) , give a quick mix , add 3 cups of water ,salt ,close the pan and cook till vegs cooked soft( don't over cook vegs).
Finally add coconut paste , coriander leaves and boil for 2 more mins , remove from flame and serve hot with your dinner or breakfast.
The salna went amazingly with Parota , kottu parota ,you can serve with chapati ,pulka and dosa too.
SERVING: 3
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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