Pittu Pulav (with mixed fried vegetables)


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

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