Vegetable Salna - Parotta Chalna - Sidedish for Parotta

My kids love chapati or parotta. It is one of most preferred dinner. They love to have it with korma / salna. I do make this recipe even before I start the blog however I just called it as korma. If you have all the vegetable it is so easy to make. Even though it is traditionally served with parotta I can have this with idli or chapati or roti or even bread.
For Gravy
Mixed vegetable - 2 cups (beans, carrot, potato)
Big onion –1 finely choppedTomato - 1 roughly choppedCumin seeds - 1/2 teaspoonCooking oil - 2 tbsp + 1 tspSalt  - to taste
To roast & grind:
Big onion - 1 (sliced thinly)
Tomato - 1 (sliced thinly_
Ginger - 1/4 inch piece
Garlic - 4 pods
Fennel seeds - 1/2 teaspoon
Poppy seeds - 1/2 teaspoon
Coriander powder - 1 teaspoon
Star anise - 1
Coconut - 3 tablespoon
Cashew nuts - 5
Cardamom - 1
Cloves - 2
Cinnamon - 1/2 inch
Oil - 3 teaspoon
Roasted gram dhal 1 teaspoon
Red chilli powder - 1 teaspoon to 1.5 teaspoon ( adjust to your spice level)
Cumin seeds powder - 1/2 teaspoon


Heat the pan with 3 teaspoon of oil. Add Cardamom, Cinnamon, cloves, star anies, fennel seeds, cashew, Roasted Gram and poppy seeds. Fry till cashews, Roasted gram are brown in color.Add ginger, garlic and fry till garlic is brown in color. Add roasted gram. Add Onion.
Add tomatoes and fry till mushy. Add All the powder (cumin seeds, coriander, red chillies) and fry till raw smell goes off. Add coconut fry for another 30 sec. 
Switch it off and let it cool down. And grind to smooth paste.
Now add a teaspoon of oil in the pan. Add Cumin seeds. Let it crackle. Onion and tomatoes.
Fry till mushy. Add finely chopped vegetables, Masala paste and required water and salt
Cook it with lid closed. Add coriander leaves and switch it off
Serve hot