Plain veg salna Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and sauté onions until golden brown.
• STEP 2.Add ginger-garlic paste and sauté for a minute.
• STEP 3.Add tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft.
• STEP 4.Add mixed vegetables, water, and coconut milk. Cover and cook until vegetables are tender.
• STEP 5.In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add this tempering to the cooked vegetables.
• STEP 6.Garnish with coriander leaves and serve hot with biryani, parotta, or dosa.

Cooking Tips

• You can use a mix of vegetables like carrots, beans, peas, and potatoes.
• Adjust the spice level according to your preference by adding more or less chili powder.
• For a creamier texture, you can add a tablespoon of cashew paste or almond paste to the salna.

Storage and Serving

• Leftover veg salna can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the salna on the stovetop or in the microwave before serving.
• Serve the veg salna as a side dish with biryani, parotta, dosa, or even with steamed rice.