Egg Stew

Egg stew

Today it's Easter! Wish you all a happy Easter!
This Easter is unlike the past years. The true message of Easter celebrates the resurrection of Jesus. To me that represents the rise of goodness and hope, amidst the gloom which has presently gripped the world.
Here is a heart warming recipe to end the long days of lent. This rich and creamy stew can be served with Appams (hoppers) or Idiyappams (string hoppers) for breakfast. It can be easily made with available ingredients.  I am sure you will not be disappointed, so do give it a try!

Ingredients:

• Eggs - 6
• Water - to hard boil the eggs
• Potato - 2, cubed
• Onion - 1, medium, thinly sliced
• Green chilly - 2, slit
• Garlic - 4 pods, chopped
• Ginger - a small piece (1/2 inch), chopped
• Thick Coconut milk - 3/4 cup (thick)
• Rice flour - 2 tsp (mix it with the coconut milk)
• Thin Coconut milk - 1/2 cup 
• Curry leaves - 2 sprig
• Whole spices - cinnamon, cloves, cardamom, star anise - 1-2 no.s
• Cashew nuts - 15 no:s 
• Whole pepper - 1 tsp
• Coriander powder - 1/2 tsp
• Garam masala - 1 tsp
• Ghee - 1 tbsp (optional)
• Coconut Oil - 2 tsp
• Salt - 1-2 tsp / as required

Instructions:

• Boil eggs in enough water for 10-12 minutes on medium high heat. Turn off the heat and let the eggs remain in hot water for another 10 minutes. Drain hot water out and immediately run the egg water through cold water. Peel the shell. Keep the eggs aside.
• Heat a pan and add ghee, followed by oil. When it is warm, add pepper, whole spices and cashew nuts. Saute' them for two minutes.
• Now add 1 sprig of curry leaf, ginger and garlic followed by sliced onion and chilly.
• Once the onion turns  slightly brown, add coriander powder garam masala followed by eggs.
• Let it boil for two minutes.
• Now reduce the flame and add coconut milk- rice powder mix. Let it stand for a few minutes.
• Once it starts to boil add one sprig of fresh curry leaves and remove from stove.
• Enjoy with hot appam, idiyappam or chapathi!

Notes:

• To make coconut milk, grind freshly grated coconut with 1/2 cup of water. Strain it and extract the milk. This is the thick coconut milk. Keep it aside. Now add around 1 cup of water to the same coconut and grind it again. The milk which is extracted from it is the thin coconut milk.  
• Coconut milk and ghee are high in calories, but they also significantly add to taste in this recipe. You can avoid ghee and reduce the quantity of coconut milk to make it healthier.
• Rice flour is added to render a thick consistency to the stew.You can also substitute rice flour with cashew paste.
• Once the coconut milk is added, the flame should be reduced and once it start to boil, remove immediately from flame.