Egg stew

I got this recipe from Nisha’s mother. One of our favourite dish at college. Aunty used to send extra appoms and curry so that her daughter wouldn’t starve After my marriage , as soon as I started cooking on a day to day basis I called her up for the recipe. Even after 10 years, it is one of the best in our Menu.



Ingredients

( Just the common things you have in your kitchen )

1.Potatoes – 3-4 nos cut into 1″ cubes

2.Onion – 1-2 nos sliced

3.green chilli – 2-3 slit into two

4.ginger – 1″ piece chopped

5.masala

chilli powder – 1/2 tsp

corriander powder – 2 tsp

all spice powder/ garam masala – 2 1/2 tsp

pepper powder – 1/4 tsp

6.coconut oil – 1 tsp.

7.salt to taste

8.mustard seeds and dry chilli for tadka . 1/2 tsp all spice powder / garam masala

9.curry leaves

10.coconut milk from 1/2 coconut ( I take 2 or 3 hand fulls of coconut scrapings depending on availability ). We need it thick so add less water and squeeze thoroughly.

11. boiled egg ( as reqd) or paneer cubes.

Method :
Pressure cook all the ingredients from 1 to 7. Three or four whistles will be enough .
After cooling add the coconut milk and boil till the gravy is thick. Smash potatoes if you like it that way.
Do the tadka . Add a pinch of masala to it after switching off the stove. Mix it with the curry.
Add boiled egg / softened paneer cubes . Simmer for some time.
Add 1/2 tsp raw coconut oil for the aroma . Ready to serve.
Goes best with Appom / bread.