Step-by-Step Instructions

1. 1.Temper Whole Spices

   Heat 3 tablespoons of oil in a pan. Once hot, add 1 piece of cinnamon, 2 cardamoms, and 2 cloves. Sauté for a few seconds until fragrant.

2. 2.Add Aromatics

   Add 1/2 teaspoon of fennel seeds, 2 slit green chilies, 1 tablespoon of ginger garlic paste, and 1 sprig of curry leaves. Sauté until the raw smell of ginger garlic paste disappears.

3. 3.Sauté Onions

   Add 2 thinly sliced medium onions to the pan. Sauté until they turn translucent and soft.

4. 4.Add Dry Spices

   Add 1/4 teaspoon of turmeric powder, 1 tablespoon of coriander powder, and 1 tablespoon of chili powder (use 2 teaspoons for moderate spice). Mix well and cook for about a minute until the spices are fragrant.

5. 5.Cook Tomatoes

   Add 2 thinly sliced medium tomatoes, salt to taste, and 2 cups of water. Mix everything thoroughly to combine.

6. 6.Simmer Gravy Base

   Cover the pan with a lid and cook on medium heat for 10-12 minutes, or until the tomatoes are completely soft and mushy, and the oil starts to separate and float on top.

7. 7.Prepare Coconut Paste

   While the gravy base is cooking, prepare the coconut paste. In a mixer grinder, combine 1/2 cup grated coconut, 1 piece of cinnamon, 2 cardamoms, 2 cloves, 1/2 teaspoon cumin seeds, 1 teaspoon fennel seeds, 5-6 cashews, 1 teaspoon poppy seeds, and 1/4 cup water. Grind to a very smooth, fine paste.

8. 8.Add Coconut Paste

   Once the tomato-onion mixture is well cooked and oil has separated, add the prepared smooth coconut paste to the pan. Mix well to incorporate it into the gravy.

9. 9.Final Simmer

   Add more water if needed to achieve your desired gravy consistency. Check and adjust salt if necessary. Cover the pan again and cook for another 10-12 minutes on medium heat, allowing the gravy to thicken and the oil to separate completely.

10. 10.Garnish and Serve

    Finally, add chopped coriander leaves and mint leaves for garnish. Stir well and turn off the heat. The Empty Salna is now ready to be served hot with parotta or biryani.