BADANE KAYI KAI RASA

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Kai rasa is a main course dish having a distinct sweet sour taste. This dish is spiced up with green chillies and flavoured with hing and fenugreek. Thickening of the sauce is accomplished with the lentils added to the masala mix. Kai rasa is had as an accompaniment with plain rice, plain lentil tovve/ ragi mudde or Indian breads - chapathi, akki rotti, jawar rotti.
  • Ease - easy
  • Time - preparation - 15 min
  • Cooking time - 20 min
Ingredients
  • Brinjal - 250 gms
  • Fenugreek - 1/2 spoon,
  • Channa dal - 2 spoons
  • Hing (Asafoetida) - 3 - 4 granules
  • Green chillies - 4
  • Turmeric - 1 pinch
  • Coconut - 3/4 cup
  • Jaggery - 2 spoons
  • Salt - 1 spoon (to taste)
  • Tamarind- 1 goose berry size
  • Mustard seeds - 1.2 spoon
  • Curry leaves - 2 sprigs
  • Coriander - 2 sprigs
  • Oil for seasoning - 2 spoons 
 

Method
  • Cut brinjal as shown (1 inch X 1 inch)
  • Soak tamarind with water (1/4 cup)
  • In a thick bottomed wok roast hing, channa dal and fenugreek with half spoon oil till golden and aroma wafts, add chillies and fry for a min keep aside (masala)
  • In the same wok heat oil, add mustard seeds and let it splutter, add curry leaves, chopped coriander, add cut brinjal, add a pinch of turmeric, sprinkle a little water and cook covered. Stir occasionally to to avoid burning.
  • Add tamarind extract, jaggery and salt, add water and cook for a 2-3 minutes
  • Grind masala to a paste and add to the cooking brinjal, simmer for a minute.
  • Garnish with chopped coriander (optional)
Kai rasa is ready to serve.
Tips
  • Always cook brinjal covered and with a pinch of turmeric powder
  • Mysore brinjal is best suited for this dish, however any variety is ok.
  • This dish can be prepared with capsicum also.

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