Egg Stew Recipe

• 4 Eggs (boiled & halved)
• 1 Onion (chopped)
• 1 cup Vegetables (beans, carrot, potato, green peas)
• 1 inch piece of Ginger
• 5 Garlic Cloves
• 3 Green Chilies (slit)
• 6 Black Peppercorns
• 2 tsp Coriander Powder
• ½ grated Coconut
• 2 Cinnamon Sticks
• 3 Cloves
• 2 Cardamoms
• 1 tsp Ghee
• 5 Shallots (chopped)
• Salt (to taste)
• 2 tbsp Coconut Oil
• 2 sprigs Curry Leaves

• Squeeze out 1st and 2nd coconut milk from grated coconut.
• Combine ginger, garlic, and coriander powder together in a grinder. Process into a smooth paste.
• Heat oil in a pan and shallow fry onion, green chilies, peppercorns, cinnamon, cloves, and cardamoms.
• Stir in the ground paste and cook well.
• Add vegetables, along with 2nd coconut milk. Mix and cook until tender.
• Stir in 1st coconut milk and remove from heat.
• Heat ghee in a pan and shallow fry shallots and curry leaves. Mix with the curry.
• Add in eggs and stir well.
• Serve hot with rice.