Delicious egg stew could be prepared in a pressure cooker in just ten minutes. Here is the recipe of egg stew that tastes fabulous with appam, idiyappam, puttu, chapathi and porotta.
Ingredients
4 eggs
2 big potatoes (diced)
2 onions (diced)
1 carrot (diced)
4 green chillies
1 tbsp chopped ginger
1 tbsp chopped garlic
1 tsp crushed fennel seeds
4 cardamom pods
Curry leaves
1 cup second extract of coconut milk
Salt as required
½ cup first extract of coconut milk
1 tbsp ghee
5 shallots
2 tbsp cashews
2 tbsp raisins
Preparation
Boil the eggs and keep aside
In a pressure cooker, take the potatoes, onions, carrot, green chillies, ginger, garlic, crushed fennel seeds, cardamom, curry leaves, second extract of coconut milk and salt
Pressure cook until two whistles
Open the cooker after it has cooled down a bit
Add the first extract of coconut milk
When the gravy begins to bubble up add the boiled eggs and curry leaves
Turn off the flame (the gravy shouldn’t be rapidly boiled after adding the first extract of coconut milk)
Meanwhile, heat 1 tbsp ghee in a pan
Sauté finely chopped shallots
Fry the cashews and raisins too
Add these into the egg stew
Give everything a good mix
Tasty and easy egg stew is ready.