• Measure out 1 teaspoon of poppy seeds and place them in a bowl. Cover with water and let soak for 15 minutes.
  1 teaspoon Poppy Seeds

Making of Masala Paste

• Heat oil in a pan over medium flame. Once hot, add the whole masala ingredients one by one: fennel seeds, whole black peppercorns, bay leaves, cinnamon sticks, cardamom pods, cloves, and cashews. Fry them until fragrant in a medium flame. Then, transfer the fried ingredients to a bowl or plate.
  1 teaspoon Cooking Oil, 1 teaspoon Fennel Seeds, 1 teaspoon Peppercorns, 1 nos Bay Leaves, 1 nos Cinnamon Stick, 2 nos Cardamom, 3 nos Cloves, 10 nos Cashews
• In the same pan, heat the oil over medium heat. Once hot, add the chopped onion and fry until translucent. Sprinkle some salt to enable faster cooking.
  2 teaspoon Cooking Oil, 1 nos Onion, ½ teaspoon Salt
• Add the chopped tomatoes to the pan and cook, stirring occasionally, until they soften and become saucy. Then, transfer the cooked mixture to a blender or grinder and allow them to cool.
  1 nos Tomato
• Along with the cooked mixture, add the soaked poppy seeds, roasted gram dal, and grated coconut. Grind all the ingredients to a smooth paste and keep it aside.
  1 teaspoon Roasted Gram Dal (Pottukadalai / Dhaliya), ¼ cup Grated Coconut

Making of Gravy

• Heat a heavy-bottomed pan over medium heat. Add cooking oil and once hot, add the finely chopped onion. Fry the onion until translucent.
  2 tablespoon Cooking Oil, 1 nos Onion
• Add the ginger garlic paste and stir well.
  1 tablespoon Ginger Garlic Paste
• Add the chopped tomatoes and cook, stirring occasionally, until they soften and become saucy.
  1 nos Tomato
• Add the vegetables and green peas to the pan with the mixture. Stir well to combine. Then, pour in ½ cup of water and stir to incorporate. Add the turmeric powder and stir well. Cover the pan and allow the vegetables to cook until tender.
  10 nos Beans, 1 nos Carrot, 1 nos Potato, 1 cup green peas, ½ teaspoon Turmeric Powder
• Add the ground masala paste and simmer for a minute, allowing the flavors to bloom. Then, add the red chili powder, coriander powder and Salt. Stir well to combine.
  1 teaspoon Red Chili Powder, 2 teaspoon Coriander Powder, 2 teaspoon Salt
• Adjust the consistency of the gravy by adding water a little at a time until you reach your desired texture. Cover the pan and bring the mixture to a simmer and cook for a few minutes, letting the flavors meld.
• Finally, add the chopped coriander leaves and stir gently to combine. Switch off the flame. Serve the flavorful Vegetable Salna hot with parotta, idiappam, dosa, or your favorite flatbread. Enjoy!
  1 handful Coriander Leaves