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Egg StewEgg stew is an easy dish prepared from boiled eggs. It is not very rich or spicy. As a main course, this dish can be taken with chapaties, roties, butter nan or steamed rice. Increase the quantity of chilies according to your taste, if you want to make it hot. Ingredients you will need to make this dish: Eggs (ande) : . . . . . . . . . . . . . . . . six Onion (pyaj) : . . . . . . . . . . . . . . . two Green chilies (hari mirchi) : . . . . 3 to 4 Garlic (lasoon) : . . . . . . . . . . . . 4 to 6 Grated coconut (narial) : . . . . . 1/2 cup Red chili (lal mirchi) : . . . . . . . . . one Cumin seed (jeera) : . . . . 1 tea spoon Turmeric powder (haldi) : 1/2 tea spoon Clove (lavang) : . . . . . . . . . . . . 3 to 4 Cinnamon (dalchini) : . . . . . . 1/2 inch Tamarind pulp (imli) : . . . 1 table spoon Oil (tel) : . . . . . . . . . . . . 2 table spoon Coriander leaves (hara dhania) Salt (namak) as per your taste Hard boil eggs. Remove shell and cut it vertically in two parts. Grind garlic, coconut, red chili, cumin seed, turmeric powder, clove, cinnamon and tamarind pulp to make paste. Heat oil in a frying pan and fry finely chopped onion till it is just transparent. Add finely chopped green chilies and fry for a minute. Add masala paste and saute for a minute. Add salt, eggs and half cup of water and let it cook on slow flame for five minutes. Garnish egg stew with coriander leaves.
Also try this recipe - Egg Korma Return back to Home Page from Egg stew
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