Kerala Egg Stew
I am a huge fan of Chris Saleem’s cooking. I try out his recipes every now and then. This is his version of the Kerala Egg Stew.
A stew is veggies cooked in any liquid. In South Indian cooking, vegetables, meat, fish etc. are cooked in coconut milk. This adds a very distinct flavor to the food. Normally these stews are eaten with starchy items such as rice, appams, idlis etc.
Ingredients:
- Boiled Eggs: 4
- Coconut Milk: 1 cup
- Potatoes
- Onion
- Tomato
- Carrots
- Bell peppers
- Baby Corn
- Curry Leaves
- Bay leaves
- Green Chillies
- Corriander
- Salt and Pepper
How to stew the veggies:
- Boil the eggs and keep them aside.
- Boil baby corn and potatoes and cut them into dices.
- Dice all the bell peppers and de-seeded tomatoes.
- Slice the onions into fine pieces.
- In a pan, heat oil and add all the spices such as mustard seeds, curry leaves, green chillies and bay leaves. Saute for a minute.
- Add sliced onions and let them cook till pink.
- Add all the vegetables, let them fry for a minute or two and add some water and let them cook for 10 mins, covered.
- Once the potatoes, carrots, bell peppers are cooked, add salt and pepper to taste.
- Add some coconut milk and let the curry simmer on a low flame.
- Add half-sliced boiled eggs and let them stay in the stew for 10 mins. Once the entire curry is cooked, serve it hot with appams or rice.
Tip: Do not boil the curry after adding the coconut milk.
