1. Heat oil in a pan, add spices; cardamom, cinnamon, bay leaf. Sauté until fragrant.
2. Add 1 sprig of curry leaves, onion and green chilies. Sauté until translucent.
3. Add ginger garlic paste and saute until the raw smell subsides.
4. Follow by adding vegetables and thin coconut milk. Close the lid and allow it to cook on a low flame for 10 mins.
5. Once the veggies are cooked, add thick coconut milk and the hardboiled Eggland’s Best eggs. Do not allow the stew to boil after this stage.
6. Top the stew with pepper powder and garam masala and check for salt. Swirl the pan once and cook for another 2 minutes on a low flame. Top with curry leaves and fried cashews. Turn off the flame.
7. Serve along with Hoppers or bread.

Recipe Tips:

It is ideal to use freshly squeezed coconut milk for this recipe, but you can substitute with canned coconut milk or coconut milk powder. I have used canned coconut milk in this recipe, which was very thick. To thin the milk, dilute with equal amounts of thick coconut milk and water.