Egg Stew

Yield: For 4 persons

The Egg Stew is mainly prepared in Kerala and is a great side dish for Appam.
Stew is the combination of food ingredients cooked in a liquid and made into a gravy.
Here the vegetables mainly potatoes are cooked in coconut milk & later the boiled eggs are added.
This recipe is contributed by my friend Ruth.



Ingredients:

Egg – 6
Onion – 1
Tomato – 2
Potato - 2
Green Peas - 1 cup
Green chilly - 3
Garam masala - 1 tsp
Ginger Garlic paste - 1 tsp
Pepper powder - ½ tsp (optional)
Coriander leaves - few
salt - 1 tsp or to taste
Oil - 1 ½ tsp
Coconut milk - thin milk - 1 ½ cup, thick milk - 1 cup

Seasoning:

Clove - 2
Cinnamon - 1
Bay leaf - 1
Curry leaves - few

Preparation:

Finely chop the onions and tomatoes.
Slice the green chillies vertically in the middle.
Cut the potatoes into small pieces.
Boil the eggs, remove the shells & keep them as whole.
Soak the peas in salted hot water for 5 - 10 minutes. (This will retain it's natural colour)
Heat oil in a pan and add the seasonings.
Later add onion, ginger garlic paste & green chillies and sauté.
Now add garam masala powder and tomatoes.
Cook a little. Then add peas and potatoes.
Now add the thin coconut milk and salt.
Keep the flame low. Let the potatoes cook completely.
When the gravy starts to thicken, slightly increase the flame.
Add the boiled eggs and the thick coconut milk.
When the stew comes to a boil, switch off the flame.
Add the pepper powder & garnish with coriander leaves.

Note:

Preparation of thick & thin coconut milk:

Grate the coconut. Grind it with atleast ½ cup of water.
Then squeeze this through a seive to get the Thick milk.
Grind the same residue again, this time with more water.
Squeeze it out to get the Thin milk.
We used 1 big coconut to get the 2 ½ cup of milk.