Egg Pitika with Sira Bhaja

Ingredients

• 2 cup Poha (Thick variety (Jada Poha))
• 2 medium Potato (Peeled and diced into small 1/2-inch cubes)
• 1 medium Onion (Finely chopped)
• 0.25 cup Raw Peanuts
• 3 tbsp Mustard Oil (For authentic flavor, but can be substituted with vegetable oil)
• 1 tsp Mustard Seeds
• 2 pcs Green Chilli (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Sugar (Adjust to taste)
• 1 tsp Salt (Adjust to taste)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Poha

   • Place the thick poha in a large sieve or colander.
   • Rinse under cold running water for 30-40 seconds, moving your fingers through it gently, until it softens but is not mushy.
   • Drain all excess water completely. Let the poha rest in the colander for 10 minutes to fluff up.
2. 2

   Fry Peanuts and Potatoes

   • Heat 2 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium heat.
   • Add the raw peanuts and fry for 1-2 minutes until they are golden and crunchy. Remove with a slotted spoon and set aside.
   • In the same oil, add the diced potatoes. Fry for 6-8 minutes, stirring occasionally, until they are golden brown, crisp on the outside, and cooked through. Remove and set aside with the peanuts.
3. 3

   Prepare the Tempering (Tadka)

   • Add the remaining 1 tbsp of oil to the pan.
   • Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
   • Add the finely chopped onions and slit green chillies. Sauté for 3-4 minutes until the onions turn soft and translucent.