Egg Stew
By : Jagjit Pullara
Egg - 6
Potato - 3 small
Onion - 3 cut into small thin slices
Ginger grated - 1tsp
Green chillies slit - 3
Garam masala - 1tbsp
Coriander powder - 2 tbsp
Chilli powder - 1tbsp
Pepper powder - 1tsp
Thick coconut milk - 1 cup
Thin coconut milk - 2 cups.
Curry leaves

Preparation Method-----------
Hardboil the eggs and the potatoes in a pressure cooker with salt and water.
Allow it to cool.
In a deep vessel, add oil and splutter some mustard.
Add the onions and fry till brown.
Add the ginger and green chillies and fry some more.
Now add the chilli powder, coriander powder and garam masala and fry till dark in color.
Add the thin coconut milk.
Add salt and pepper and bring to boil on a slow flame.
Peel the boiled potatoes and cut into cubes.
Add to the stew.
Remove the egg shells and line the egg with a knife.
You can cut into half if you prefer.
Now add the eggs to the stew.
Give it a small boil and off the stove.
Add the thick coconut milk and the curry leaves.
Stir carefully so as not to break the eggs.

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