A delightful and delicately flavoured Egg Stew bursting with the flavor of Coconut Milk and a hint of Green chillies and freshly crushed Black Pepper
Serves 6 Preparation and Cooking Time 45 minutes
6 hard boiled eggs shelled and halved
2 big onions sliced finely
2 small tomatoes chopped into quarters
3 or 4 green chilies sliced lengthwise (reduce the quantity if desired)
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1cup thick coconut milk
½ teaspoon turmeric powder
1 teaspoon freshly ground pepper / pepper powder
3 tablespoons oil
Salt to taste
Heat oil in a suitable pan and lightly fry the boiled eggs for about 3 minutes till they turn light brown. Remove the eggs and keep aside.
In the same pan, (add a little more oil if required) and fry the onions, green chillies, ginger and garlic till the onions turn glassy. Now add all the other ingredients including the eggs. Mix well so that all the Eggs get covered. Cook on medium heat till the gravy thickens. The tomatoes should not be cooked too much. They are added just to give a little colour to the dish. Garnish with a few Curry Leaves if desired
Serve with rice, bread, dosas or hoppers.