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• Ingrediants:
• Big onion          -1
• Beans                 – 2
• Carrot               – 1 ( medium size)
• Potato               – 1 ( medium size)
• Tomato             – 1 ( medium size)
• Ginger               – 1 inch
• Garlic                 – 7 pods
• Salt                      – to taste
• Oil                        – 3 tsp

Roast and Grind:

• Groundnut              – 1tsp
• Red chilly                  – 10
• Black pepper          – 1 tsp
• Funnel seeds          – 1/2tsp
• Cumin seeds           – 1tsp
• Coriander seeds   – 1tsp
• Bay leaves                – 2

• Cinnamon stick      – 2 inches

• Grind to Fine Paste

• Coconut       – half ( shelled out)

   Cashew         – 10 to 15 ( Soaked for 1/2hour)

• Seasoning:
• Bay leaves            -1
• Cloves                     – 2
• Cinnamon stick –1 inch 
• Procedure:
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• Grind the coconut and soaked cashew into a fine paste and set aside.
• 

• Press Ginger and Garlic using mortar and pestle.

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• Heat 3tsp oil in a kadai or pan , add bay leaf, cloves and cinnamon.

• Add the finely chopped vegetables ( onion,tomato,beans,carrot,potato) and crushed ginger,garlic.Saute till the raw smell goes off and tomatoes turns mushy.

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• 

• Add required salt and  2 glasses of water, close with a lid and allow the vegetable to cook.

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• Now add the coconut, cashew paste and the ground powder, allow the gravy to cook for 10 minutes.Stir well.

• The gravy starts to thicken, add adequate water to make the gravy watery.

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• Allow to boil till oil separates, switchoff the flame.

• Serve with Wheat/Maida Parotta, parathas.

• 

• Note:

• You can add vegetables of your choice or just onion to make plain salna.

• Salna shouldbe watery, then only it get absorbed well while eating with parottas.

• You can garnish finely chopped Mint and Coriander leaves to enhance the taste.

• You can also add boiled egg instead of vegetables to make egg salna.

• TRY AND ENJOY .