A perfect winter recipe, this egg stew is a local spicy favorite from Andhra, the spice capital of India. Vegans can substitute eggs with firm tofu. This recipe makes 7 servings.

Calories: 220 calories / serving

Ingredients

• 7 Free -range low cholesterol eggs
• 250 ml trim / low-fat coconut milk (Ayam brand used in this recipe)
• 50g Large peanuts
• 25 g Raw cashews
• 2 Plum tomatoes
• 2 Green chilies slit
• 1 red onion chopped
• 1 tbsp Rice bran oil
• 1 inch Old ginger (grated)
• 1 clove Garlic (chopped)
• 1 tsp Garam Masala
• 1 tsp Coriander powder
• 1 tsp Turmeric
• 1 tsp Seasoning Mix: Cumin, Nigella seeds (Kalonji), Aniseed (Saunf), Fenugreek (Methi seeds)
• 2 tsp Low sodium salt

Method

1. Heat water in a large saucepan to hard-boil eggs for 12 minutes. Peel the eggs once cooled.
2. Dry roast the peanuts, cashews, coriander powder and whole cumin seeds until the mix releases a nutty aroma. Cool and pulse in a food processor with 2 tbsp of water to make a thick paste.
3. In a deep saucepan, heat the oil and add the seasoning mix. Wait until it crackles.
4. Now add the grated ginger, chopped garlic, slit green chilies and turmeric. Once cooked, add the red onion, garam masala and stir fry till golden brown.
5. Next, add in the chopped plum tomatoes and fry till the tomatoes are fully cooked and reduced.
6. To the reduced mix, add the peanut – cashew paste and cook until it bubbles.
7. Finally add the salt and coconut milk and bring it to a simmer.
8. Add the boiled eggs and cook on a low flame for 7-10 minutes.
9. Garnish with chopped coriander/ cilantro.
10. Serve hot with Chapatti, Naan or steamed rice.