- Crush together cardamom, cinnamon, cloves, whole black pepper and fennel seeds. Heat oil in a wide and deep pan. Add crushed spices and bay leaf. Fry for a min. Add sliced onion and cook till it becomes light brown. Add crushed ginger garlic and green chilli. Cook for 2-3 mins, till the raw smell goes. Add cubed potato and carrot and green peas. Mix well. Add medium thick coconut milk. Bring it to boil. Reduce flame to lowest, cover and cook for 12-15 mins, till the veggies are done. Add boiled and sliced eggs and thick cocnut milk and gently mix. Continue to cook on low flame for 5-6 mins. Switch off the gas. Fry the sliced onion, curry leaves and cashew till it becomes golden brown and add to the stew. Serve hot.
Egg stew
#myrecipe
By Shaalini Shaalu
Mar, 18th
521
Servings
4 persons
Cook Time
30 minutes
Ingredients
16
- 18
Ingredients
- Eggs
- Cardamom
- Cloves
- Cinnamon
- Pepper
- Fennel seeds
- Bay leaf
- Onion
- Ginger garlic
- Green chillies
- Carrot
- Potato
- Peas
- Coconut milk
- Cashew
- Curry leaves
- Onion
- Salt
