In a Kadai, add 100 ml oil and heat it. Add Fennel seeds.
Add bay leaf and cinnamon.
Add chopped onions and saute till it changes colour.
Add chopped pudina leaves.
Add coriander leaves and mix well.
Add ginger garlic paste and mix well.
Add chopped tomatoes and salt and close the kadai with lid to cook till the tomatoes turn mushy.
Add turmeric powder.
Add chilly powder.
Add coriander powder.
Add the ground masala paste.
Mix it well and close the kadai with lid and cook for 3 minutes.
Now add the ground coconut paste and little salt.
Add 1 cup water and cook in low flame for 15 minutes or till the oil separates. Switch off the stove. Your salna is ready.