cooking · Recipe
Egg Stew
From a video by Mother’s Kitchen · 5 min watch
Source video — Mother’s Kitchen on YouTube
From the creator
Total time
~25 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~15 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~4 servingsEstimated by Unreel from the complete recipe.
Difficulty
EasyEstimated by Unreel from the recipe steps — the creator didn't state this.
Extraction confidence: high
Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.
Ingredients
Ingredients scaled to 4 servings
- oil
- egg, boiled, with slits made
- pepper
- salt
- oil
- whole spices
- fennel seeds
- 1 onion
- ginger
- garlic
- green chillies
- curry leaves
- potato
- 2 carrot
- salt
- 1 cup water
- pepper
- garam masala
- coconut milk
- egg
Preparation
- Step 1Heat 1 tbsp oil in a pan. Add the boiled eggs that have slits made in them, along with 1/4 tsp pepper and 1/4 tsp salt. Sauté the eggs then remove them from the pan.
- Step 2Heat another 1 tbsp oil in the pan. Add whole spices and 1 tsp fennel seeds. Add 1 onion and sauté until translucent. Add chopped ginger, chopped garlic, green chillies and curry leaves. Sauté for 2 minutes.
- Step 3Add 3 potatoes and 2 carrots along with salt as required. Sauté for 2 minutes. Add 1 cup water, cover and cook for 5 minutes.
- Step 4Add 1 tsp pepper, 1/4 tsp garam masala and 250ml coconut milk. Add the sautéed eggs back in, cover and cook for 2 minutes. Turn off the heat.