Kerala is a small state down south of India. Egg stew is one of the most authentic dish in our place. We have it for breakfast with bread Spring hoppers and much more. It is a traditional dish and is always prepared for any auspicious occasion. The mild coconut flavor is heavenly. So here is a traditional dish of Christians in Kerala, India.
I just now realized this post is going to be my 100th post in Instructables.. Wohooooo... :)
Step 1: Ingredients
Eggs – 6
Potato – 2 medium-small (Optional)
Coconut oil – 1.5 tbsp
Mustard seeds – 1/2 tsp
Dried red chilies – 2
Ginger – 2 tsp, minced
Garlic – 2 tsp, minced
Green chilies – 4, slit
Curry leaves – A few
Onion – 1.5 large, cut into small cubes
Turmeric powder – 1 pinch
Garam masala powder – 3/4 tsp
Medium thick coconut milk – 1 1/4 cups
Pepper powder – 1 – 2 pinches
Salt – To taste
Step 2: Boil Egg
Boil the eggs in enough water for 10 minutes or so. Rinse under cold water after the eggs are cooked well. Remove the egg shell. Cut them into half length wise.
Step 3: Saute - 1
Heat oil in a pan at medium heat. Splutter mustard seeds and fry dry red chilies.
Next add ginger, garlic, green chilies, curry leaves and onion. Saute until onion cooks lightly. You need not brown them. Add turmeric powder and garam masala powder.
Note: If adding potatoes, boil it till well cooked. Cut the cooked potatoes into small squares and saute it along with the above ingredients.
Step 4: Coconut Milk
Add 1 – 1 1/4 cup of medium thick coconut milk and 1 – 2 pinches of pepper powder. Cook on medium heat.
Now here you can use coconut milk directly or if you don't have it, you can use coconut powder instead. The instructions of how to make coconut milk will be given in the package.
Step 5: Final Cook
Cook for a few minutes. Finally add egg halves. Let it simmer for 3-4 minutes. Serve it hot.