Crush together cardamom, cinnamon, cloves, whole black pepper and fennel seeds.
Heat oil in a wide and deep pan. Add crushed spices and bay leaf. Fry for a min. Add sliced onion and cook till it becomes light brown.
Add crushed ginger garlic and green chilli. Cook for 2-3 mins, till the raw smell goes.
Add cubed potato and carrot and green peas. Mix well.
Add medium thick coconut milk. Bring it to boil. Reduce flame to lowest, cover and cook for 12-15 mins, till the veggies are done.
Add boiled and sliced eggs and thick cocnut milk and gently mix. Continue to cook on low flame for 5-6 mins. Switch off the gas. Fry the sliced onion, curry leaves and cashew till it becomes golden brown and add to the stew.
Though fried small onion and cashew is added as garnish, it does add an extra crunch and flavour to dish and I recommend you not to skip it.Keep in mind the gravy tends to thicken as it rests. Let the curry rests for half an hour or so for the flavour to settle in.I used coconut milk powder for coconut milk.
This Kerala Style Egg Stew was printed from https://mariasmenu.com/vegetarian/kerala-style-egg-stew.
Hungry for more? Check out https://mariasmenu.com
Tell your family, friends and colleagues about MariasMenuu!