Back to previous search results

Stew Eggstraordinaire

Print

Rating:

(0 votes) 0 0

Special Mother's Day Entry My mother has always been a fabulous cook. At a time when most girls left high school to get married, she went on to do her B.A. in Home Science with distinction. That was in 1955. She then devoted a year to learn International Cuisine at Nazareth Convent, Mangalore South India. Most of my recipes are hers. And she in turn got them from her mother who got it from her mother my great grandmother. Today, at seventy one she still wields her culinary prowess and woe betide the unfortunate soul who does not meet her exacting standards. Egg Stew has always been one of my favorites and my daughter's favorite. Any occasion whether ordinary or special demanded a stew in some form or the other meat, vegetables or fish. It is not only simple, but so delicious and satisfying that even a novice could attempt it. Everyone who tastes it asks for the recipe and it has graced many a table in many a household. In honor of a great cook, my mother Gladys Elisha, to celebrate Mothers Day. To all Mother's, Happy Mothers Day.

Ingredients

6 hard boiled eggs, peeled and kept 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 Tbs. vinegar
1 C. (250 ml) water
Salt to taste
Seasoning:
1 small onion, sliced
1 sprig curry leaves
2 Tbs. oil

Directions

Place all ingredients in a pan and bring to the boil. Lower fire and simmer 5 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 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 few coriander leaves, cut.

Note: Can add potatoes or vegetables if desired. Tomatoes are a modern addition. Back then vinegar was generously used as tomatoes and other English vegetables became available only after Indian Independence in 1947.