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.

Spicy Dum Aloo

(Spiced potatoes in gravy)

Yield: For 4 persons.

This is a very popular North Indian dish.
The potatoes are cooked under pressure so that it retains the flavour of the gravy. Hence the name ‘Dum Aloo’. (In Hindi ‘Dum’ means Pressure & 'Aloo' means Potato)
This dish goes well with Roti, Paratha or Naan as well as with Egg Biryani.



Ingredients:

Potato (small) - 10
Tomato - 1
Onion (medium) - 1
Ginger garlic paste - 1 tsp
Curd / Yogurt - 1 cup
Milk or coconut milk - 1/4 cup (75ml)
Oil - 2 tbsp
Salt - to taste

For Masala:

Bay leaf - 2
Cinnamon - 1
Black pepper - 6 or to taste
Cardamom - 3
Clove - 3
Coriander seed - 1 tsp
Cumin seed - 1/4 tsp
Red chilly powder - 2 tsp
Turmeric powder - 1/2 tsp

Preparation:

Fry all the masalas without oil and grind it to powder.
Scrape the potatoes skin and cut into halves.
Heat oil in a frying pan and shallow fry the potatoes till it is
light brown in colour. (You can also use pressure cooker for frying).
Remove the potatoes from pan and keep them aside.
Heat the remaining oil in a pressure cooker and fry the onions & curry leaves.
Add ginger garlic paste.
Later add the grinded masala powder and milk. Stir continuously.
Keep the flame low.
Now add the curd while stirring. Make sure that it does not become watery.
Then add the potatoes, tomato and salt.
Close the lid and cook for one whistle in low flame.
Garnish with curry leaves and coriander leaves.

Note:

If the potatoes are too small, you can add 15 – 20 of them.
In the end, if the gravy is not thick, let it boil for sometime without the lid.

I will be posting the South Indian version of Dum Aloo shortly.