Learn how to make this lovely Kokani dish Kairas home with Chef Smita on Ruchkar Mejwani.<br /><br />Generally Kairas is made of raw mangoes.But today we'll make a variation in that. We'll make it with Capsicum and Potatoes. It is a very good substituent, if you don't have raw mango you can make this Methamba with Potatoes and Capsicum inserted of raw Mango.<br /><br /><br /><br />Ingredients:-<br /><br /><br />1tbsp Coconut Oil<br />1/2 tsp Mustard Seeds<br />10-15 Fenugreek Seeds<br />1tsp Cumin Seeds<br />1 tbsp sesame seeds<br />1 Cup Coconut (Grated)<br />Asafoetida<br />3 Potatoes<br />1/4 cup water<br />3 Green Chillies<br />1/4 tsp Tamarind Paste<br />250 gms Capsicum<br />Jaggery<br />Salt<br /><br /><br />Method:- Let's start, heat 1 tbsp Coconut oil in a pan. Once the oil is heated, add 1/2 tsp Mustard seeds and temper it. Then add 10-15 Fenugreek seeds. it should turn start turning golden. Then add 1 tsp Cumin seeds and 1 tbsp Sesame seeds and roast them well. Add 1 cup grated Coconut and saute it for 2 minutes. Remove this<br />in a mixer jar . Add the remaining ingredients and make a paste of it start heating 2 tbsp Coconut oil in the same pan, again. Add a pinch of Asafoetida. And 1/2 tsp Mustard seeds and temper it. <br />Once it tempers, we'll add the potatoes, saute them and cook them slightly. Add 1/4 cup water and cook them half. While the potatoes cook, we'll grind our mixture. Take 3 Green Chillies, And add 1/4 tsp Tamarind Paste and grind it finely. Add some water. Ground this well. Potatoes are half cooked, now add Capsicum and saute them.<br />Add the ground paste and add 1 cup Water. Add some Jaggery.<br />keep the dish to boil. cover it and cook it for 5-6 minute till the Capsicum and Potatoes cook. And the Kairas is ready to serve.<br /><br />Serve: 4 People
