Egg – Potato Stew


5 eggs
2 big potatoes
2 onions, chopped
1 big tomato, chopped
1 tbsp ginger, sliced
6 green chillies, slit
1 piece of cinnamon
4 cloves
1 sprig curry leaves
1 tsp crushed pepper
1 tsp vinegar
3 cups thin coconut milk (second extract)
3/4 -1 cup thick coconut milk (first extract)
salt to taste
1 tsp mustard seeds
2 tbsp coconut oil


  1. Boil the eggs, peel it and make gashes and keep it aside. Peel and chop potatoes into cubes.
  2. Heat oil in a pan and splutter mustard seeds.
  3. Add cinnamon, cloves, sliced ginger and slit green chillies and saute.
  4. Add chopped onion and curry leaves and saute well adding salt.
  5. Add potato pieces and mix well.
  6. Add crushed pepper and thin coconut milk and mix well.
  7. When it starts to boil, add chopped tomato and vinegar and cook covered till potatoes are cooked well.
  8. Then add boiled eggs and mix well and cook covered for 5 minutes.
  9. Add thick coconut milk and curry leaves and mix well and heat for 2 minutes.
  10. Remove from the flame and serve with neer dosa, vellayappam, idiyappam etc…

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