Chettinad Thirakkal

Mustard seeds - 1 tsp

Urad dhal - 1 tsp

Curry leaves - 5 or 6

Onions - 1/2 chopped

Tomato - 1 chopped

Potato - 4 diced

Brinjal (Indian brinjals) - 6 to 8 diced

Turmeric - 1/2 tsp

Salt - to taste

To grind:

Coconut - 2 tbsp. (chopped or grated)
Garlic 1 clove

Red chilies - 4 or 5 (or according to spice level)

Fenugreek seeds (sonbu) - 1 tsp

Cumin seeds - 1 tsp

Roasted gram dhal or pottukadalai - 1 tbsp.

This is again a dish with brinjal and potato. This is also a chettinad dish. Take a pan, pour 1 tbsp. oil, and splatter pepper balls and fenugreek seeds with curry leaves. Then add onions, followed by brinjal and potato. Then add tomato and a little salt, after the tomato is mashed, add water and close the lid of the pan so that brinjal and potato cooks well. Then add the ground masala, and bring it to a boil. This goes well with idly and dosai.

kadai paneer gravy

Ingredients:

• 250 to 300 gms paneer
• 1 small to medium capsicum/green bell pepper sliced
• 2 tbsp of Ginger garlic paste
• 1 to 2 green chilies, chopped
• 2 medium sized onions, 100 gms/0.22 lb onions, finely chopped
• 5 tomatoes, pureed in a blender
• ¾ to 1 tsp garam masala powder
• ½ tbsp crushed kasuri methi/dry fenugreek leaves
• ½ to ¾ cup water 
• 1/2 cup milk 
• 2 to 3 tbsp ghee or butter
• a few chopped coriander leaves for garnish
• salt as required

• 5 tsp coriander seeds
• 2 to 4 red chilies depending on the spice level.

1. First roast 5 tsp coriander seeds and 2 to 4 red chilies in a pan on a low flame till aromatic.
2. When the spices cool, grind both of them in a grinder to a powder.
3. In a pan heat 2-3 tbsp. oil or ghee. Then add the ginger garlic paste. Sauté till their raw aroma disappears.
4. Then add 2 medium sized chopped onions (100 grams) and sauté till transparent.
5. Add the freshly ground coriander and red chili powder. (If needed, add 1-2 chopped green chilies.)
6. Stir well and sauté for few seconds.
7. Add tomato puree (5 medium to large tomatoes, pureed in a blender).
8. Stir well and continue to sauté till you see oil leaving the sides… about 9 to 10 mins on a low flame.
9. Add 1 small to medium sized capsicum/green bell pepper julienne. Stir and simmer for 2 to 3 minutes on a low to medium flame.
10. Add ½ to ¾ cup water and ½ cup milk and salt (as required). Continue to simmer for some 7 to 8 minutes.
11. Later add ½ tbsp. crushed kasuri methi/dry fenugreek leaves and add (¾ to 1 tsp) garam masala powder and stir.
12. Add 250 to 300 Gms paneer cubes or slices. Stir gently.
13. Simmer till the paneer is cooked… for about 2 to 3 minutes.
14. Garnish with chopped coriander leaves and serve with roti or rice.

For Kadai Mushroom:

saute the mushroom separately and keep it aside and add it at the end. you can add peas along with it, if you prefer. While grinding the tomatoes, you can add fried onions and little walnuts to give a rich consistency.

Instead of mushroom, you can even marinate potato pieces with turmeric, dhania powder, salt and a few drops of oil. and fry it in a pan and add it to the gravy along with peas.