Empty Salna

Ingredients (17)

• onion500 g
• oil100 ml
• ginger garlic paste3 tsp
• tomatoes250 g
• green chillies2
• fresh coriander leaves0.25 bunch
• fresh mint leaves0.25 bunch
• red chilli powder1 tsp
• coriander powder2 tsp
• cumin powder1 tsp
• curry masala powder2 tsp
• salt
• water4.5 cup
• fresh coconut0.5 cup
• poppy seeds1 tbsp
• fennel seeds1 tsp
• cashew nuts9

Method

1. 1

   Grind the coconut, poppy seeds, fennel seeds and cashew nuts with a little water into a smooth paste. Set aside.

2. 2

   Heat the oil in a heavy-bottomed pan.

3. 3

   Add the sliced onions and sauté until golden brown.

4. 4

   Stir in the ginger garlic paste and cook until the raw smell disappears.

5. 5

   Add the green chillies and chopped tomatoes. Cook until the tomatoes soften.

6. 6

   Add the red chilli powder, coriander powder, cumin powder and curry masala powder. Cook for 2–3 minutes.

7. 7

   Stir in the ground coconut paste and cook for another 3–4 minutes.

8. 8

   Add 4–5 cups of water and salt to taste.

9. 9

   Bring to a boil, then reduce the heat and simmer for 15–20 minutes, allowing the flavours to develop.

10. 10

    Add the chopped coriander leaves and mint leaves during the last 5 minutes of cooking.

11. 11

    Adjust the consistency if required. Salna should be thin enough to pour but still slightly creamy.

12. 12

    Serve hot.