Veg Salna

🔥 Prep

• Chop the 1 pc Onion finely.
• Puree the 1 pc Tomato or chop it finely.
• Cut the 150 g Mixed Vegetables (carrots, beans, potatoes, peas, cauliflower) into bite-sized cubes.
• Grind the 3 tbsp Coconut and 1 tsp Fennel Seeds with a little water into a smooth paste.
• Measure out 2 tbsp Oil, 1 tsp Garam Masala, 1 tsp Salt, and 350 ml Water and keep ready.

🔥 Cook

• 1. Heat 2 tbsp Oil in a pressure cooker or heavy-bottomed pot over medium heat until shimmering.
• 2. Add the chopped onion and sauté for 5-7 minutes until it turns golden brown.
• 3. Add the tomato puree and cook for 3-4 minutes until the raw smell disappears and oil separates slightly at the edges.
• 4. Stir in the ground coconut-fennel paste and 1 tsp Garam Masala; fry for 2 minutes on medium-low heat until fragrant.
• 5. Add the 150 g Mixed Vegetables and mix well to coat them evenly with the masala.
• 6. Pour in 350 ml Water and add 1 tsp Salt; stir to combine.
• 7. Close the pressure cooker lid and cook for 2 whistles on medium-high heat (or simmer covered in a pot for 15-20 minutes until vegetables are tender).
• 8. Allow pressure to release naturally, then open the lid and check consistency; mash a few vegetables against the side of the pot to thicken the gravy if desired, and simmer for 2 minutes on low heat.

🔥 Serve

• Transfer the hot Veg Salna to a serving bowl.
• Serve immediately with hot Parotta, Idiyappam, Appam, or Chapati.
• Garnish with chopped coriander leaves and a squeeze of lemon juice if preferred.