Ingredients

• Curry masala needed for the gravy:
• A small stick of cinnamon
• 2 - bay leaves
• 2 tsp - aniseed
• 2 - cardamom pods
• 3 - cloves
• 5 - cashewnut
• 1 - onion, finely sliced
• 1 - tomato, chopped
• 3 - green chillies, chopped
• A small piece of ginger, chopped
• 5 cloves - garlic, chopped
• Few curry leaves
• Handful of coriander leaves
• 1/2 cup - grated coconut
• Oil
• For the gravy:
• 1 - onion, finely sliced
• 1 - small sized tomato, finely chopped
• 1 - big sized potato, peeled and quartered
• 1 tbsp - chilli powder
• 1 tsp - turmeric powder
• A sprig of curry leaves
• Coriander leaves for garnishing (optional)
• Salt
• Oil

How to Make Parota salna-chalna

• Heat 1 tbsp of oil in a heavy bottomed pan. Add the spices to the pan, fry for a minute.
• Add the onion and cashewnuts, fry until soft. Add tomatoes, ginger, garlic and fry for few minutes. Add the green chillies and fresh curry leaves.
• Followed by coriander leaves and keep frying for a couple of minutes.
• Finally, add the grated coconut. Stir it once. Take off the heat and allow it to cool.
• Add little water and grind to a fine paste in a blender. Reserve.
• Heat oil in a pan. Add the onions and fry until soft.
• Tip in the tomatoes, curry leaves and potatoes. Gently stir in the curry paste.
• Mix in the spice powder and salt. Gently stir in the curry paste and simmer for a couple of minutes to blend well.
• This gravy should be fairly liquid but have some consistency. Add water accordingly to it.
• Cover and cook until the potatoes are cooked through, keep stirring in between. Remove from heat and garnish with chopped coriander leaves, if desired.
• Salna is ready to be served.