Vegetable Stew or Vegetable Salna Recipe

vegetable-stew-or-salna

Aromatic and delicious vegetable stew or salna that can be served with parotta, poori or rotis…

One of the dishes I love to order at South Indian vegetarian restaurant besides my most favorite paper dosa is Poori and vegetable stew or salna. The vegetable stew tastes so delicious that I will be seen drinking it. Yes, I do express my love for food in weird ways. I’d been in search for that recipe for so long and finally here it is, just like restaurant style. I was truly blown away by the taste of this veg stew, even my hard core hubby loved it so much.

I know, poori and this veg stew is one of the favorites of most South Indians, if you are still searching for the recipe and want to try it in your kitchen that tastes exactly like restaurant style, you gotta try this recipe.

This can be served with parotta, chapati or poori.

Recipe adapted from here

vegetable-stew-recipe

Vegetable Stew or Vegetable Salna Recipe
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
For roasting and making the paste
  • Oil- ½ tbsp
  • Onion, chopped- 1
  • Tomato, chopped- 1
  • Ginger, chopped- 1 inch slice or 1 tbsp
  • Garlic, chopped- 1 big clove or 1 tbsp
  • Whole cardamom- 1
  • Whole Cloves- 2
  • Whole cinnamon- 1 inch slice
  • Fennel seeds- ½ tsp
  • Poppy seeds- ½ tsp (optional)
  • Chili powder- 1 tsp
  • Coriander powder- 2 tsp
  • Coconut, grated- ½ cup
For making veg stew
  • Oil- 2 tbsp
  • Fennel seeds- ½ tsp
  • Onion, chopped- 1
  • Tomato, chopped- 1
  • Mixed veggies, cut small- 1½ cups (carrots, beans, cauliflower, peas, corn)
  • Mint leaves- 7 leaves, chopped
  • Curry leaves- 1 sprig
  • Salt- ½ to ¾ tsp
  • Water- ¾ cup
  • Cilantro, chopped- 2 handfuls
Instructions
Roasting and Making the paste
  1. Place a non-stick pan over medium heat, add ½ tbsp oil.
  2. Add onion, tomato, ginger, garlic, whole cardamom, whole cloves, whole cinnamon, fennel seeds, poppy seeds (if using), chili powder and coriander powder. Saute for a few minutes till tomatoes turn soft.
  3. Add coconut, roast till light golden in color.
  4. Remove the pan from the heat, let cool down.
  5. Add the roasted ingredients into a blender and grind along with ¼ cup water to a smooth paste.
  6. Keep aside.
Making the stew
  1. Place a pressure cooker over medium heat, add 2 tbsp oil.
  2. Add fennel seeds, saute for a few seconds.
  3. Add curry leaves and mint leaves, saute for a few seconds.
  4. Add onion, saute till translucent.
  5. Add tomato, cook till soft.
  6. Add the mixed veggies, combine well.
  7. Add the prepared paste and salt, combine well.
  8. Add water, combine well.
  9. Cover the pressure cooker with its lid and place the whistle over it, let cook till 1 whistle.
  10. After the pressure subsides, open the cooker, combine the gravy well.
  11. Add chopped cilantro, taste and add more salt if needed, cook for a minute.
  12. Remove the cooker from the heat.
  13. Serve along with parotta, poori or chapati. Yum!

 

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