Ingredients
- 1 large Japanese/purple eggplant (about 6 oz)
- 1 large potato (about 8 oz)
- 1 medium red onion (about 6 oz)
- About ¼ cup sesame seed oil
- ¾ teaspoon Sri Lankan chili powder
- Salt to taste
- 3 – 4 dried red chili broken into 3 pieces
- 1 pittu recipe (for 2 people)
Method
- Peel potatoes and quarter them lengthwise. Then thinly slice them
- After cutting potatoes, wash them thoroughly. This removes the starch from the potatoes. Otherwise when frying, the potatoes will stick to the bottom of the pan and burn
- Add ¼ teaspoon chili powder and salt and mix thoroughly
- Heat a kadai/deep frying pan and add sesame seed oil. When the oil is hot add potatoes and fry until golden brown
- While potatoes are frying, wash eggplant and split lengthwise. Then thinly slice them
- Add ¼ teaspoon chili powder and salt and mix well
- Once the potatoes are done remove them from frying pan and drain.
- Add sliced eggplants to the same frying pan in the remaining oil and fry until crisp and lightly browned
- Meanwhile peel and chop onion into small pieces
- Add ¼ teaspoon chili powder and salt and mix well
- Once the eggplants are done, drain them. At this point if there is not enough oil, add a little bit – about 1 tablespoon and let it heat a bit
- Add chopped onion to the frying pan and fry until golden brown
- Once the onion is done, drain them.
- At this point if there is too much oil in the frying pan, remove everything except 1 teaspoon
- Add broken red chilies and fry for about 30 seconds
- Now add all the fried vegetables, pittu and mix well
Yields: 2 – 3 servings
