Sunday, April 24, 2016

Egg Stew

Egg Stew 3

Ingredients (Serves 4 - 5):

Egg                                     --   4
Red Onion                       --   1 medium size / 1½ cup thinly sliced
Ginger                               --   2 tbsp,thinly sliced
Garlic                                --   2 tbsp,thinly sliced
Green Chillies                --   2-3
Cardamom                      --   1
Cloves                               --   2
Cinnamon                       --   1" piece
Curry leaves                  --   1 sprig
Thick Coconut Milk     --   1 cup
Thin Coconut Milk       --   1 cup
Black Pepper powder --   1 tbsp, freshly made preferably
Coriander leaves          --   2 - 3 sprigs
Oil                                       --   2 tbsp, preferably coconut oil
Salt                                     --   as required

Egg Stew 2

Preparation :

Hard boil the eggs, remove the shells and keep aside.

Heat oil in a pan and add the cardamom, cloves, cinnamon and sauté for a minute.

Add the finely chopped onions, ginger, garlic and slit green chilies and saute until the onions turn translucent.

Add the thin coconut milk and let the onions get cooked.

Now add the thick coconut milk. As soon as the mixture starts to boil take it off from the stove.

Cut the eggs into half and add it to the gravy. Garnish with pepper powder.and chopped coriander leaves.

Serve hot with appam / pathiri / chapati.

Egg Stew 1

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