Kerala Egg Stew

Ingredients

• 6 Desi eggs, boiled and peeled
• 1 cup coconut milk
• 1 onion, sliced
• 1 tbsp ginger, julienned
• 3 green chillies, slit
• 10 curry leaves
• 1 tsp mustard seeds
• 1/2 tsp haldi (turmeric)
• 2 tbsp coconut oil or regular oil
• Salt to taste
• Fresh coriander
• Appam or bread to serve

Method

1. Boil the eggs for 10 minutes, cool and peel.
2. Heat oil, add mustard seeds and curry leaves; fry until the seeds pop.
3. Add the onion, ginger and green chillies; fry until the onion softens.
4. Add haldi and 1/2 cup water; simmer for 3 minutes.
5. Pour in the coconut milk and heat gently — do not boil hard.
6. Add the boiled eggs and simmer on low heat for 5 minutes.
7. Garnish with coriander and serve hot with appam or bread.