Kairas / Kayras is a sweet and tangy dish that is prepared mostly by Konkani Saraswaths or Northern Karnataka. This dish goes very well with rice or chapati. The addition of whole-cooked peanuts is again a choice.
Ingredients
1 medium-sized capsicum
1/4 cup peanuts
2 tsp oil
Salt to taste
Jaggery to taste
For the tempering:
2 tsp oil
1 tsp mustard
1 sprig of curry leaves
Pinch of hing / asafoetida
For the masala paste:
1 tsp oil
3 tbsp coconut gratings
1tsp coriander seeds
4-5 methi/fenugreek seeds
2 tsp chana dal
2 tsp white sesame seeds/ til
3 red chillies
Chickpea size tamarind
In oil fry sesame seeds, chana dal, methi, and coriander seeds, till they turn brown and aromatic. Transfer it to a plate, in the same pan fry coconut gratings and red chillies till they turn light brown. Turn off the flame and let it cool.
Grind the roasted ingredients with tamarind into a smooth paste and keep aside.
Procedure
Wash and cut the capsicum into chunks. Heat oil, add peanuts and fry, once they are done add capsicum chunks, a little salt and cook with a lid covered.
Once it is cooked add the masala paste, salt, jaggery and water to adjust the consistency of the curry
Let the curry boil for 5-10 mins
Temper with the mentioned ingredients and turn off the flame.
Serve with rice and dal.