Egg Stew

Egg stew cooked with the goodness & the flavor of coconut milk, is a staple dish from Kerala..One of my half written recipe last year but never got to post it,at last i could complete it this year with the pic:)
In Kerala they usually add  potatoes boiled & mashed lightly so that the gravy thickens & that's potato stew....Instead of potatoes i used  eggs..Click here 👉 Easy Potato Recipes
Stew requires a lot of time if the coconut milk is made at home..To cut down the time you can use the ready made coconut milk ,i find it more sweet so i prefer making it at home..

How to make coconut milk - Click here - Coconut milk

So let's enjoy this creamy egg stew...Have it with Vellayappam/ Appam or Noolappam/Idiyappam it's really yummy 😋

 Serves:3
 Ingredients:

• 3 boiled eggs.
• 1 cup thick coconut milk.
• 1.5 cup thin coconut milk.
• 1.5 thinner coconut milk.
• 2 large onions thinly sliced.
• 4 green chilies (slit).
• 3 cloves.
• 2'' cinnamon.
• 2 tbsp oil.
• Few curry leaves.
• 1 tbsp freshly crushed pepper.
• 10 gm cashew nuts ( ground to a paste).

Method:

• Heat oil in a pan add the cloves, cinnamon,& curry leaves saute for a while.
• Add the onions & saute (Do not let it brown) cover with a lid & let it cook on medium flame frequently open the lid & stir for 5-7 min,so that the onions are half cooked.
• Add the thinner milk let it boil till it's half reduced & thick.
• Next add the thin milk, cashew nut paste & salt let it boil.
• Add the crushed peppercorns & the boiled eggs & let it boil for 2-3 sec.
• Lastly add the thick milk & let it simmer for 2 sec, take off the flame.
• Serve hot with Vellayappam/ Appam or Noolappam/Idiyappam 😋