Add 6 tsp peanut oil to a pan.

When the oil is hot add ½ tsp of fennel seeds.

Once the fennel seeds are fried, add a piece of cinnamon and 3 cardamoms and 3 cloves.

Lightly fry and then add chopped onion.

When the onion is golden brown, chop a ripe tomato and add it.

Add a little chopped mint leaves and fry.

Add 2 bay leaves in a mixing jar.

Add a piece of cinnamon, 3 cloves 4 cardamoms with it.

Add ½ tsp of pepper.

Add ½ tsp of cumin.

Add 8 cloves of garlic.

Add a small piece of ginger.

Add a little onion.

Finely grind it.

Once the tomato is mashed well, add the masala paste.

Fry well till the raw smell leaves.

Add the required amount of salt, ½ tsp of turmeric powder, 2 tsp of chilli powder, and ½ tsp of coriander powder.

Fry for another minute.

Then add the required amount of water and bring to a boil over medium heat.

Add 1 cup of coconut, 6 - 8 cashew nuts, and ½ tsp of poppy seeds in a mixing jar.

Add a little water and grind nicely.

After the spices boil until the oil separates, add the coconut paste.

Add the required amount of water and mix. 

Cover and simmer for 10 to 12 minutes.

Now you can see oil oozing out from the sides. 

Delicious parotta salna is ready to serve.