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• Cut Vegetables ( carrot , beans , peas and potato, cauliflower) – 1/2 cup
• Ginger – Garlic paste – 1/2 tsp
• Big onion –1 no (finely chopped)
• Tomato  – 1 no (-do-)
• Mint leaves – a few
• Cooking oil – 1 – 2 tbsp
• Salt & water – as needed

To grind:

• Oil – 1 tbsp
• Big onion – 1 no
• Tomato – 2 nos
• Red chilly powder – 1.5 tsp(use 3/4 tsp for less spice)
• Coriander powder – 2 tsp
• Jeera powder – 1/4 tsp
• Turmeric powder – 1/4 tsp
• Cinnamon – 1 small stick
• Cloves – 2-3  nos
• Elachi / cardamom – 1 seed
• Fennel seeds /soambu – 1/2 tsp
• Grated coconut – 3 tbsp
• Khus khus / Poppy seeds – 1/2 tsp
• Cashews – 3 nos 

• Cut all the vegetables of small size uniformly.
• In a kadai , add a tbsp of oil and put cinnamon , cloves , cardamom , fennel , onion , tomato , all powders and mix well till tomato mushes.
• Then add the grated coconut , cashews .mix well and switch off the flame.
• After it cools down, add little water and grind to a smooth paste.
• In a cooker base , add oil and Ginger garlic paste,onions, mint leaves and sauté till raw smell emanates.
• Now add the chopped tomato pieces and saute well till it turns mushy.
• Now add the ground masala paste,required salt  and all the vegetables.
• Add enough water and pressure cook for one whistle.
• When u open the cooker , you’ll see a layer of oil floating on top and u get a nice aroma.
• If u feel the water is more , allow it to boil for sometime by simmering the flame which makes the oil separate.
• Remove and garnish with coriander leaves.

Serve hot with parotta !!

• If you want the salna to be watery , add little more water after opening the cooker and allow to boil.
• U can also add coconut milk at the end instead of grinding coconut .
• For variations , try adding all the masala while sauting instead of grinding part.
• Adjust the amount of chilli powder according to your taste. You can even add it at the end and boil for sometime if required.