Thursday, March 19, 2015


8/4/09, 12:06 AM
India Standard Time}

"Aloo Bhoonjiya" with a twist. Usually the aloo bhoonjiya, prepared in the northern parts of India, has the broken red chillies, onions & powdered masalas in its preparation. But I had this packet of Oregano, which I thought of adding, in this preparation.

Generally, Oregano is associated with "THE PIZZA". So one can easily learn that, this herb originated from Italy. It is called Sathra or Mirzanjosh in hindi. But I 've not heard the usage of these terms, till date. Nor my hubby did. Anyways now that I have used this herb in my preparation once, I would continue using it in many other preparations as well. It tastes & smells good.


Potatos - 2 medium, cut into cubes
Onions - 1 medium, chopped lengthwise
Chilli Flakes - 1 - 1 1/2 tsp
Oregano - 1 - 1 1/2 tsp
Salt to Taste
Mustard Oil - 1 tbsp
Turmeric Powder (optional) - 1/4 tsp


Soak the cut potato cubes in water till required for preparation. This is to avoid the potatoes from turning brown.

Heat oil in a pan or a deep bottomed wok. Then add chopped onions & fry till translucent.
Then add the potato cubes & saute for a minute.

Now add salt, chilli flakes & oregano & stir fry continously on high flame till the potatoes turn golden brown. Take care not to burn it up.

Then reduce the flame to low, & cover the pan or the wok with a lid & fry it further, till the potatoes are well cooked. Not only well cooked, but the texture of the potatoes should be such that, when you try breaking it with a spoon, it breaks shying away. Not breaking with a raw feel. That is when you can say that the potatoes have been fried the way it has to be. Also take care not to use more oil. If the oil content is greater, then after the preparation just tilt the wok or pan to a side to let the extra oil collect on the other side.

Serve it hot with rotis or with rice & dal.

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