Ingredients

• 250 g - 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 - Peppercorns
• 2-3 - Black Eparchies
• 1 inch - Cinnamon
• 4-5 - Cloves
• Salt to taste
• Ghee
• Oil for frying

How to Make Plain Madra

• Cut potatoes into medium-sized pieces, fry them in oil till half cooked and keep them aside.
• In 2 tbsp of oil, add the Jeera, Dhania powder, turmeric powder and chilli powder and cook for 2 minutes.
• Add the curds to this masala and continuously stir till it starts boiling.
• Add the peppercorns, cloves, black elaichies and cinnamon.
• Keep the flame low and cook uncovered till the mixture is almost dry.
• Add the half cooked potatoes and cook till the mixture is dry.
• Add peas and 1/2 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 1 tbsp of ghee while serving. Serve with rice.