Ingredients needed for Egg Stew
4 Eggs, hard-boiled
2 cups Onion, thinly sliced
1" piece Ginger, julienned
3 Green chilies, slit
handful Curry leaves
1/2 cup Tomato, chopped
3/4 cup thin Coconut milk
1/2 cup Thick coconut milk
1/2 tsp Turmeric powder
1/2 tsp Garam masala powder
1/2 tsp pepper crushed
1 tbsp Coconut oil
1/4 tsp Mustard seeds
2 red chilies, broken into bits
Salt to taste
How to prepare Egg Stew?
Heat oil in a deep fry pan. Splutter mustard seeds and red chilies.
Once the chillies turn shade add sliced onion and a little salt. Mix well and saute till the onions turn transparent.
Add ginger, green chilies and curry leaves and saute till the onions turn golden.
Simmer and add turmeric and garam masala powders. Stir well and add tomatoes.
Once the tomatoes get soft and mushy, add thin coconut milk.
Simmer and cook for 5 – 7 minutes. Add thick coconut milk, curry leaves and crushed pepper.
Mix well and add the hard boiled eggs. Simmer for a minute.
Remove from fire and serve with idlis, idiyappam, palappam, etc.