Pittu Pulav (with mixed fried vegetables)

Pittu Pulav (with mixed fried vegetables)

June 13, 2010 — Chelvi S

Ingredients

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