Creamy Kerala Egg Stew
Indian · Organized from the video by HomeCookingShow
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Ingredients
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Steps
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- 1
In a pressure cooker, sauté the coconut oil, sliced onions, slit green chilies, and chopped ginger for about a minute.
- 2
Add the potato, carrots, and beans to the cooker. Add 1 tsp of salt and mix everything well.
- 3
Sauté the ingredients for 2 to 3 minutes, then pour in 1 1/2 cups of water.
⏱ 2 to 3 minutes
- 4
Close the pressure cooker and cook on medium flame for three whistles.
- 5
Once the pressure is released, turn the stove back on to low heat. Add 1 1/2 cups of thick coconut milk, 1/2 tsp of pepper, and 1/2 tsp of garam masala powder. Gently mix and let it simmer on low flame for 5 minutes.
💡 If the gravy is too thin, you can add 1 or 2 teaspoons of rice flour mixed with the coconut milk to thicken it.
🔥 low heat → simmer⏱ 5 minutes
- 6
In a small pan, heat 1/2 tsp of oil and roast sliced onions until they turn a rich golden brown. Add ginger julienne and curry leaves, then turn off the heat.
- 7
Pour the tempered ingredients into the stew. Garnish with coriander leaves and gently mix.
- 8
Add the boiled eggs to the stew, either whole or cut, and gently mix to combine.
Tips
- If the gravy is too thin, you can add about a teaspoon or two of rice flour with your coconut milk to thicken it.
- The boiled eggs can be served whole or cut into pieces.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: HomeCookingShow on YouTube