Salna, a famous side dish usually served along with parotta in most of the roadside hotels, you can make varieties of salna with mixed veggies,meats or simply with eggs..Am sharing this delicious egg salna today which i tasted with parotta in a famous Pondicherry restaurant and tried them two days back here to serve along with parottas, i reproduce almost the exact same taste which we enjoyed in that famous restaurant, even my better half accept finally that this egg salna tastes exactly wat we had with parottas in India..You can serve this egg salna also as side dish for plain rice, briyanis or else with simple rotis.
4nos Hard boiled eggs
1no Onion (chopped)
2nos Tomatoes (chopped)
1/4cup Coconut (grated)
1tsp Ginger (grated)
5nos Garlic cloves
1tsp Peppercorns
1tsp Cumin seeds
1no Green chilli
1tsp Fennel seeds +1/2tsp Fennel seeds for tempering
1tbsp Coriander seeds
1tsp Red chilly powder
1/4tsp Turmeric powder
Few curry leaves
Few coriander leaves (chopped)
Heat few drops of oil,saute the onions,tomatoes,ginger,garlic,peppercorns,cumin seeds,fennel seeds,coriander seeds,green chilly and grated coconut for few minutes and grind as fine paste...Heat enough oil, add the curry leaves,fennel seeds and fry it..
Add the masala paste, turmeric powder, chilly powder,salt and cook everything in simmer for few minutes, finally add enough water,hard boiled eggs and cook until the salna gets slightly thick..Put off the stove and garnish the salna with chopped coriander leaves..
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