Kerala Egg Stew

Ingredients

• Egg - 4 whole
• Onion - 1 whole
• Mixed vegetables (green beans, carrot, potato, green peas) - 1 cup
• Ginger - 1 piece
• Garlic - 5 clove
• Green chilies - 3 whole
• Black peppercorns - 6 whole
• Coriander powder - 2 tsp
• Coconut - 1/2 whole
• Cinnamon stick - 2 whole
• Clove - 3 clove
• Cardamom - 2 whole
• Ghee - 1 tsp
• Shallot - 5 whole
• Salt, to taste
• Coconut oil
• Curry leaves - 2 whole

Instructions

1. 1Boil the eggs, peel them and cut each egg in half.
2. 2Grate the coconut and extract the milk, keeping the 1st extracted coconut milk and the 2nd extracted coconut milk separate.
3. 3Grind the ginger, garlic and coriander powder into a fine paste.
4. 4Heat coconut oil in a pan, then sauté the onion, green chilies, black peppercorns, cinnamon stick, cloves and cardamom until the onions are translucent and the spices become fragrant.
5. 5Add the ginger, garlic and coriander paste and sauté briefly until the raw smell disappears, then add the mixed vegetables and stir so they are well coated with the spice mixture.
6. 6Pour in the 2nd extracted coconut milk and cook the vegetables in it until they are tender.
7. 7Once the vegetables are done, add the 1st extracted coconut milk and immediately turn off the heat; do not let it boil.
8. 8Heat the ghee in a small pan and sauté the shallots and curry leaves until the shallots are golden, then pour this seasoning into the gravy and mix gently.
9. 9Fold the halved boiled eggs into the stew and warm them through briefly so they take on the flavors of the gravy.
10. 10Serve hot with Appam, Idiyappam or rice as desired.