Egg and Potato Stew – Kerala Style

Egg and potato stew

Ingredients (Serves 6)

1. Eggs – 6

2. Potato – 2 medium-small

3. Coconut oil – 2 tbsp

4. Mustard seeds – 3/4 tsp

    Dried red chilies – 2, broken

5. Ginger – 2 tsp, minced

    Garlic – 2 tsp, minced

    Green chilies – 4, slit

    Curry leaves – A few

    Onion – 1.5 large, cut into small cubes (Makes about 2.5 cups)

6. Turmeric powder – 1 pinch

   Garam masala powder – 3/4 tsp

7. Medium thick coconut milk – 3/4 – 1 cup

   Pepper powder – 1 – 2 pinches

8. Salt – To taste

Method

1. Boil the eggs and potatoes in enough water for about 10 – 13 minutes or until the eggs are done. Take out the eggs and rinse under cold, running water. Cook the potatoes for a few more minutes. Rinse under cold running water and peel the skin off. Cut into medium cubes. Remove the egg shells. Cut them into halves. Keep aside.

2. Heat oil in a pan over medium-high heat. Splutter mustard seeds and fry dry red chilies. Next add ginger, garlic, green chilies, curry leaves and onion. Saute until onion starts to change color. Add turmeric powder and garam masala powder. Mix well. Add the potato cubes and around 1.5 – 2 cups of water. Bring to a boil. Cover and cook for about 15 minutes. Bring down the heat to low. Add 3/4 – 1 cup of medium thick coconut milk and 1 – 2 pinches of pepper powder. Cook for a few minutes. Finally add egg halves and cook for 1 – 2 minutes over low heat. Switch off. Serve with idiyappam / appam/ chapathis.

Egg and potato stew

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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