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# Salna Recipe
## Step-by-step
firstly, in a pan heat 1 tbsp oil, add 4 small onion, 3 clove garlic, 1 inch ginger. saute slightly.
add 1 tbsp coriander seeds, 1 tsp cumin, 1 tsp poppy seeds, 1 tsp fennel, 4 clove, 2 pods cardamom and 1 inch cinnamon.
saute on low flame until the spices turn aromatic.
now add ¼ cup coconut and saute slightly.
cool completely and transfer to the blender.
add ½ cup water and blend to smooth paste. keep aside.
in a large kadai heat 2 tbsp oil, add ½ inch cinnamon, 3 cloves, 1 pod cardamom and ½ tsp fennel.
add 1 onion and saute well. saute until onion shrinks.
keeping with a flame on low add ½ tsp turmeric and 1 tsp chilli powder.
further add 2 tomatoes, 2 tbsp coriander and 2 tbsp mint.
saute until the tomatoes turn soft and mushy.
add in the prepared masala paste and saute until the oil separates.
now add 3 cup water, ½ tsp salt and few curry leaves.
mix well making sure everything is well combined.
cover and boil for 20 minutes or until the flavour is absorbed well-separating oil.
finally, add 2 tbsp coriander and enjoy **empty salna** with parotta, chapathi or dosa.
## Video
## Notes
* firstly, you can also add peanuts along with coconut in the masala paste.
* additionally, if you are having access to chicken masala then you can use instead of spices.
* also, make sure to use a generous amount of oil, else the salna will not be tasty.
* finally, **empty salna recipe** tastes great when prepared slightly spicy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/salna-recipe-parotta-salna/](https://hebbarskitchen.com/salna-recipe-parotta-salna/)
## Step-by-step