Eggplant Kairasa


Brinjal Kairasa
Eggplant/ Brinjal Kairasa

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

For Seasoning:

  • 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 timeCook timeServes
15 Minutes25 Minutes4 to 5

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