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Egg Stew


  • Boiled Egg: 3
  • Onion: 1  ( Chop into small size)
  • Green chilies: 3 nos
  • Garlic paste: 3/4 tbs
  • Ginger paste: 3/4 tbs
  • Coriander powder:1 tbs
  • Pepper powder:3/4 tbs
  • Fennel Seeds powder : 1/2 tbs
  • Garam masala powder: 1/2 tbs
  • Salt: as needed
  • Coconut : 1/2 coconut grated
  • coconut oil: as needed
  • Curry leaves : 2 to 3 stems
  • Lemon juice/vinegar: 1 lemon’s juice
  • Water: as required


Making coconut milk:

Mix the grated coconut and water( 1 glass water)  in a mixer, Filter the milk from the coconut and set aside.

Either use whole boiled egg or make into half .

In a pan add 2 table spoon of oil , add the ginger garlic paste and curry leaves. Then add chopped onion, and slit green chilies  into it, stir it well until once onions turn translucent . you can add salt to fry the onion easily.

Add coriander powder, pepper powder, garam masala powder, fennel seeds powder and salt(as needed, since we added salt in onion). Pour 1/4 tbs of vinegar or 1/2 tbs of lemon juice.  Cook for 2 minutes.

Then add coconuts’s milk into it and cook for 2 minutes in medium flame. Add boiled egg now, close pan with lid and cook for 1 to 2 minutes. Then off the flame and add  1 tbs of coconut oil.

Tasty and easy egg stew ready to serve.

Serve with chapathi, pathiri, appam even with rice…;)

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