Eggplant/ brinjal kairasa is an udupi cuisine. I learned this dish from my mother-in-law. If you are looking for sweet and savory taste, this is the perfect dish for you. Kairasa can be made with any vegetables. For this dish, I chose eggplant. You can try the same with okra, bitter gourd or even taro. Lets get started…..
- 3 to 4 long eggplants (or 5 – 6 small)
- 2 tbsp tamarind
- lemon sized jaggery
- 1 tsp turmeric
- 1 onion (optional)
- salt to taste
Dry Ingredients for Kairasa Powder:
- 2 tbsp Channa Dal
- 2 tbsp Urad Dal
- 1 tsp Fenugreek seed (Methi seed)
- 4 to 5 red chilies
- 1 tsp mustard seeds
- 1 tsp urad dal
- 2 red chilies
- few curry leaves
- 2 tsp of oil
For Kairasa powder: Fry each of the dry ingredients separately until you see a golden brown appearance. Blend all ingredients together to a fine powdery consistency.
- Dice eggplant and soak for 10 minutes.
- Place a vessel over medium heat, add 2 tsp of oil and fry the onions.
- Add eggplant and 1 tsp of turmeric when onions get transparent
- Cook for 3 minutes and then add tamarind and jaggery. Cover the lid until eggplants are thoroughly cooked.
- Add the kairasa powder, bring them to boil.
- Switch off the heat after 2 minutes of boiling or until you get a gravy consistency.
- For the seasoning, fry mustard seeds, cumin seeds, and chilies in 1 tsp oil. When mustard seeds start to splutter, add curry leaves.
- Finally add seasoning to the kairasa.
Serve hot with rice!
|Prep time||Cook time||Serves|
|15 Minutes||25 Minutes||4 to 5|