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Egg Stew

Chef.Foodie's picture
Ingredients
  Eggs 4
  Potatoes 225 Gram
  Onions 115 Gram
  Green chilies 6
  Ginger 5 Gram
  Peppercorns 1 Gram
  Tomatoes 100 Gram
  Salt To Taste
  Coconut 1⁄2
  Fat/Oil 10 Gram
  Vinegar To Taste
  Cinnamon 2 Gram
  Mustard seeds 1⁄2 Gram
  Small onion 5 Gram
  Oil 10 Gram
Directions

Hard-boil eggs.
Crack and cool in cold water.
Shell and cut into halves.
Grate coconut and prepare three extractions, thick, medium and thin.
Slit green chillies and slice onions and ginger.
Heat fat.
Saute onions, ginger and green chillies.
Add third extract of coconut milk, peppercorns and peeled and quartered potatoes.
When potatoes are cooked, add second extract of coconut milk and quartered tomatoes.
Bring to boil.
Add eggs and the first extract of coconut milk and vinegar as desired.
Remove from fire.
Heat oil in a fry pan.
Add mustard seeds and curry leaves.
When the seeds crackle, add finely chopped onions, crushed cinnamon and cloves.
As the onions brown, pour over the stew.
Mix well.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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