Konkani Egg Stew
A creamy and comforting egg stew from the Konkan coast. Hard-boiled eggs and tender potatoes are simmered in a fragrant, mildly spiced coconut milk gravy. A perfect side for appams, neer dosa, or steamed rice.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Eggs and Potatoes
- b.Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes to hard-boil. Drain, run under cold water, peel, and make a few shallow slits on each egg. Set aside.
- c.While the eggs are cooking, boil the cubed potatoes in a separate pot of salted water until fork-tender, about 15 minutes. Drain and set aside.
- 2
Step 2
- a.Sauté the Aromatics
- b.Heat coconut oil in a wide pan or kadai over medium heat. Add mustard seeds and let them splutter, about 30 seconds.
- c.Add the curry leaves and sauté for another 10 seconds until fragrant.
- d.Add the finely chopped onion and sauté until soft and translucent, about 5-6 minutes.
- e.Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
- f.Add the chopped tomatoes and cook until they turn soft and mushy, about 4-5 minutes.
- 3
Step 3
- a.Build the Gravy
- b.Reduce the heat to low. Add turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for 1 minute, stirring constantly.
- c.Pour in the thin coconut milk, add the boiled potato cubes, and season with salt. Mix well.
- d.Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the potatoes to absorb the flavors of the gravy.
- 4
Step 4
- a.Finish and Serve
- b.Gently add the slit hard-boiled eggs to the pan.
- c.Pour in the thick coconut milk and sprinkle with garam masala. Stir gently to combine.
- d.Heat through on low heat for 2-3 minutes. Do not allow the stew to come to a rolling boil, as the coconut milk may curdle.
- e.Garnish with freshly chopped coriander leaves and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest stew, use full-fat canned coconut milk. Use the watery part as thin milk and the thick cream on top as thick milk.
- 2Never boil the stew after adding thick coconut milk, as it can split and ruin the texture. A gentle simmer is all you need.
- 3Making shallow slits on the boiled eggs helps them soak up the delicious gravy.
- 4For extra flavor, lightly pan-fry the slit boiled eggs in 1/2 tsp of oil with a pinch of turmeric and chili powder before adding them to the curry.
- 5Adjust the number of green chilies and the amount of chili powder to suit your preferred spice level.
Adapt it for your goals.
Vegan
Replace the hard-boiled eggs with 200g of pan-fried firm tofu cubes or add more potatoes and 1/2 cup of green peas.
SpicierSpicier
Increase the number of green chilies to 3-4 or add 1/4 teaspoon of black pepper powder along with the garam masala.
With VegetablesWith Vegetables
Add 1/2 cup of carrots (diced and boiled with potatoes) or 1/2 cup of green beans for extra nutrition and texture.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Provides Healthy Fats
Coconut milk is rich in medium-chain triglycerides (MCTs), a type of saturated fat that is easily digested and serves as a quick energy source for the body and brain.
Anti-Inflammatory Properties
The stew is flavored with spices like turmeric (containing curcumin) and ginger, which are known for their potent anti-inflammatory and antioxidant effects.
Frequently asked questions
One serving of Konkani Egg Stew contains approximately 380-420 calories, primarily from the eggs and coconut milk.