East India Egg Stew

6 hard boiled eggs, peeled and kept aside

1/2 cup coconut milk or regular milk with tsp of coconut oil, keep aside

2 1/2 tsp. turmeric powder

1 onion, sliced fine

1 medium tomato, chopped

2 green chilies, slit

2 cloves garlic, minced fine

1 inch ginger, minced fine 

2 cloves 

1 inch cinnamon 

2 cardamoms 

1 tsp. pepper powder 

1 tbsp. vinegar 

1 cup water

Salt to taste

Seasoning: 

1 small onion, sliced 

1 sprig curry leaves 

2 tbsp. olive oil

Place all ingredients in a pan and bring to boil. 
Lower fire and simmer five minutes. 

Add the coconut milk and bring to simmering point. Add eggs and remove. Add seasoning, stir gently and transfer to serving dish. Garnish with coriander leaves and serve hot with rice, noodles or bread. 

To make seasoning, heat oil in a non-stick pan. Add curry leaves and then the onions. Stir-fry till onions are dark brown. Garnish with a few coriander, or cilantro  leaves, cut.




This southerner would serve with grits!




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