- 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…;)