Egg potato stew is a rich and creamy gravy that pairs perfectly with breakfast dishes like appam, idiyappam, chapathi or poori. Moreover, the combination of the protein-rich eggs and the potatoes that are storehouses of carbohydrates make it the ideal breakfast dish. Here is the pretty simple recipe of egg potato stew.
Ingredients
1 big potato (cut into small pieces)
1 carrot
8 shallots
1 onion
6 green chillies
20 gms ginger (sliced)
Curry leaves as required
Rock salt
30 ml coconut oil
5 gms ghee
3 gms cardamom pods
3 gms fennel seeds
5 gms cinnamon
2 gms cloves
5 gms peppercorns
1 mace flower
1 bay leaf
1 big coconut (first and second extracts of coconut milk)
4 eggs (boiled for 7 minutes and peeled)
Preparation
Cook the carrot and potato; set them aside
Heat coconut oil in an earthen chatty
Roast the cardamom pods, cinnamon, cloves, fennel seeds, peppercorns and mace flower
Add shallots, onion, ginger, green chillies and curry leaves
Sauté well
Add the cooked carrot and potato
Use the veggie stock while extracting the coconut milk
Add rock salt as enough
Pour the second extract of coconut milk
Allow the veggies and the other ingredients to cook in it
Now add the boiled eggs
Add the creamy first extract of coconut milk too
Turn off the flame when the gravy begins to bubble up
Finally, sprinkle some ghee for flavour and aroma.
