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Tomato Salna
Salna is a popular sidedish gravy that is usually served along with Biryani or Parotta. This can be prepared within 20 minutes. Tastes great with Roit & Plain Rice took to
Servings Prep Time
2people 5minutes
Cook Time
Servings Prep Time
2people 5minutes
Cook Time
To roast & grind :
For the gravy :
  1. Heat ghee in a frying pan
  2. Add saunf, bayleaf, cinnamon stick and cloves
  3. Saute for a minute and then add saunf, black pepper, cardamom, coriander seeds
  4. Continue sauteing until the coriander seeds are roasted well
  5. Then add garlic, green chilli & onion and wait until the raw smell goes off
  6. Later add coconut and saute everything together
  7. Make sure the flame is medium to low during this whole process. We don’t want to burn the spices. It changes the taste of the gravy
  8. Let it cool down and then grind this to a smooth paste by adding water
  9. In the same frying pan add one teaspoon of oil
  10. Add chopped tomato pieces, salt,turmeric powder and kashmiri red chilli powder
  11. Saute for a minute or two. Tomatoes will start to become mushy. At this stage add the ground coconut masala paste
  12. Keep stirring the mixture. Add approximately one cup of water, the remaining two teaspoon oil and let the whole gravy boil for 4-5 minutes in low flame
  13. Add jaggery powder and turn off the heat
  14. Add extra water depending on your preference. Adjust salt and serve the delicious spicy gravy with Biryani or Parotta