This generally tastes good when prepared with chicken/Mutton bones.Salna is served mostly with Parotta’s and biryani.But the truth is, it goes well with everything. The recipe goes like this,
Chicken bones : ½ kg
Onion - 2
Tomato – 2
Green chillies - 3
Ginger Garlic Paste – 1 teaspoon
Curry leaves – 6 to 8
Sambhar Powder – 1tblspoon
Coriander Powder – 1tblspoon.
Mint leaves – a handful
Garam Masal Items – 1 teaspoon.
Bay leaf – 1
Oil – 4tblspoon
Coriander leaves - a handful.
Coconut (grated) – 1cup
Cashews – 4
Saunf – ½ teaspoon
1.Grind Onion and Tomato.(Don’t grind to a smooth paste.)
2.Heat Oil in a pan. Add the Garam masal items and bayleaf.fry it for a minute.
3.Add the ground onion tomato paste. And fry till they turn color.
4.Add split green chilies, ginger garlic paste,chilli powder,sambhar powder, coriander powder and salt .
5.Add chicken bones and fry for 2mins.
6.Add required water and cook it till chicken is done.
7.Now add ground coconut paste and wait until the raw smell goes away.
8.Garnish with coriander leaves.
9.Serve Hot with Parotta or Biryani.