Egg - Potato Stew / Kerala style

             If we are having Appam at home then the side dish undoubtedly is a Coconut milk based Stew, mostly it is a Vegetable stew or a creamy Chicken Stew .This time i made a Egg - Potato Stew , this curry reminds me of my childhood days, it has just been re - created from my memories. I tasted it from our neighbour Laila aunty's house, it was long time and i was too small back then to ask the ingredients nor how it was made.

As a kid i used to go play at her home with her kids during the evenings,  and we were served with home - made goodies most of the times. I have some very tasty memories about her, she made some super soft cakes and crunchy goodies, and we always got to taste them but she moved to another state in a few years time.
I always wanted to make this Egg stew but never gave it a try. Recently i made it ; the same way i made Chicken Stew with Potatoes and Carrots, but tasting this it surely did re-kindle my good old days, but i felt hers to be the BEST, well every other curry for that matter.
I made Appam / Pallappam to go with it, and  will surely post the recipe soon. If you want to try i have other Appam recipes too :  Kallappam  , No - Coconut Appam & Palada / Rice Crepes which would also be a good Combo with this dish

Egg - Potato Stew / Kerala style

Ingredients:
4 Hard-boiled Eggs
1 - 2 medium Potatoes ( Cooked & diced )
1 small Carrot ( diced )
1 medium Onion ( diced )
2 Green Chilies
1 inch Ginger ( chopped )
Curry Leaves as needed

1/2 tbsp Coriander powder
1/2 tsp Red Chili powder
1/2 tsp Garam masala powder
a pinch Turmeric

2 Cardamom ( crushed )
2 Cloves
1 inch Cinnamon stick
4 - 5 Pepper corns

1 1/2 cup Thick Coconut milk
5 Cashews ( soaked in water and grinded to paste )

Method:

Heat oil in a pan and add in Cardamom + Cloves+ Cinnamon and Pepper corn,let it splutter.
Add in the Curry leaves+ Ginger+ Chili + Onions and saute until just translucent.
Add in Carrots, and saute for a min, add in the masala powders and saute for few mins.
Pour in a 1/2 cup of water and let it boil, once the carrots and done add potatoes.
Pour in Coconut milk and add salt; pour in about 1/2 cup water and let it simmer , do not boil it.
Add in the Cashew paste and stir well. Add in the eggs and let it simmer.
Serve hot with Appam.