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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
Prepare Eggs and Potatoes
Sauté the Aromatics
Build the Gravy
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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.
This goan recipe takes 40 minutes to prepare and yields 4 servings. At 468.38 calories per serving with 17.5g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish and Serve
Replace the hard-boiled eggs with 200g of pan-fried firm tofu cubes or add more potatoes and 1/2 cup of green peas.
Increase the number of green chilies to 3-4 or add 1/4 teaspoon of black pepper powder along with the garam masala.
Add 1/2 cup of carrots (diced and boiled with potatoes) or 1/2 cup of green beans for extra nutrition and texture.
Eggs are a complete protein, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
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.
The stew is flavored with spices like turmeric (containing curcumin) and ginger, which are known for their potent anti-inflammatory and antioxidant effects.
One serving of Konkani Egg Stew contains approximately 380-420 calories, primarily from the eggs and coconut milk.
Yes, it is a well-balanced and nutritious dish. It provides high-quality protein from eggs, carbohydrates from potatoes, and healthy fats from coconut milk. The spices also offer various health benefits.
Yes, you can prepare the stew a day in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat. Avoid microwaving, as it can make the eggs rubbery.
This stew pairs wonderfully with traditional South Indian breads like appams (hoppers), neer dosas, and idiyappam (string hoppers). It also goes well with steamed basmati rice or simple rotis.
Coconut milk, especially the thick first extract, can curdle or 'split' if boiled at a high temperature. Always add the thick coconut milk at the end and heat it on a very low flame just until it's warmed through.