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Hi!
My name is Meghana Mehta and I stay with my husband Arvind in Houston, USA. The following recipe has been taught to me by my mother in law Mrs. Aruna Mehta, who is a very good cook. This dish is from interiors of Himachal Pradesh (India) and is as follows.
E-mail : meghana.dadkar@uth.tmc.edu
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Madra
Ingredients
250 gms Green Peas
2 big Potatoes
2 lbs Curd
1 tsp finely chopped Ginger
1 tsp Jeera
1 tsp Dhania powder
1/2 tsp Turmeric powder
1 tsp Chilli powder
4-5 Pepper corns
2-3 Black Elaichies
1 inch Cinnamon
4-5 Cloves
Salt to taste
Ghee
Oil for frying
Method:
- Cut potatoes into medium sized pieces and fry them in oil till half
cooked and keep them aside.
- In 2 tbspn of oil add the jeera, dhania powder, turmeric powder and
chilli powder and cook for 2 minutes.
- Then add the curds to this masala and continuously stir till it starts boiling. Then add the peppercorns, cloves, black elaichies and cinnamon.
- Keep the flame dry and cook uncovered till the mixture is almost dry. Then add the half cooked potatoes and cook till the mixture is dry. Then add peas and half cup of water (Do not add too much of water) and allow it to cook for further 5 minutes or till the potatoes are completely cooked.
- Add one tblspn of ghee while serving. Serve with rice.
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