Spicy tomato salna recipe

INGREDIENTS:

1. Chopped Tomato - 2
2. Chopped onion - 1
3. Cumin seed - 1/2 teaspoon (tsp.)
4. Chopped coriander leaf - little
5. Turmeric powder - 1/2 teaspoon (tsp.)
6. Coriander powder - 1 teaspoon (tsp.)
7. Clove - 2
8. Mustard seed - 1/2 teaspoon (tsp.)
9. Chili powder - 1 teaspoon (tsp.)
10. Fresh shredded coconut - 3 tablespoon (tbsp.)
11. Ginger - 1/2 inch
12. Garlic - 5 clove
13. Cinnamon stick - small piece
14. Fennel seed - 1 teaspoon (tsp.)
15. Cardamom - 2
16. Chopped Shallot (sambar onion) - 50 grams
17. Poppy seed - 1 teaspoon (tsp.)
18. Oil - 3 teaspoon (tsp.)
19. Salt - as needed

PREPARATION:

1. Heat 2 teaspoon (tsp.) of oil and sauté (i.e. raw smell is gone) cumin seeds, coriander seeds, cinnamon stick, clove, fennel seeds, poppy seeds, ginger, garlic, cardamom and keep it aside.
2. In the same pan now sauté (i.e. until coconut is roasted and tomato become mushy, start with coconut first, then onion, tomato) shredded coconut, onion, tomato and keep it aside.
3. Once both the sautéed ingredients cool down to room temperature grind them to a fine thick paste by adding little water as possible.
4. Now heat rest of the oil and sauté shallot (sambar onion). once onion is sautéed add turmeric powder, chili powder until the raw smell is gone (don't burn it).
5. Now add the ground masala paste, water as needed and bring to boil. Once the raw smell of the salna is gone and right thinness is reached remove from heat and serve.

NOTES:

1. Goes well with idli and parotta.