Few months back, one of my friend had brought a capsicum dish in her lunch box. I tasted it and immediately liked the sweet and spicy taste of it. I thought she had put some coconut in it, bacause of the name Kairas, Coconut being called as kaayi in Kannada. But I was surprised when she gave me the recipe, there was no coconut in it!!!. All this discussion had happened on lunch table and by the time I reached my desk, I had forgotten the recipe (thanks to my poor memory). So I kept on searching for the recipe.
Then few months back, I was going through a recipe book and found the Kairas recipe in the “Goa Cuisine” section. When I tried it, it was superb. Recently I saw one more version of it in Ashwini’s blog.
Asafoetida(hingu) a pinch
Cashews and pea nuts 2 tbl spns
Tamarind extract 1 tea spn
Jaggery 1 tbl spn
Coriander leaves 5-6 strands
Chana dal 2 tbl spns
Sesame seeds(Til) 2 tbl spns
Coriander seeds 1 tbl spn
Red chillies 5-6
Roast(without oil) chana dal, sesame seeds, coriander seeds and red chillies and grind them to powder.
Heat oil and fry peanuts/cashews, capsicums and potatoes(both cut into large pieces) for about 5mins. Add asafoetida and nuts. Fry for another 2-3 mins.
Add the ground powder, tamarind, salt and jaggery. Add very little water if required. Close the lid and cook on a low flame.
Garnish with chopped coriander and serve hot with chapathi or rice.
Serves : 4
Preparation time : 30mins.