Mushroom Egg Stew is a simple dish to be served along with Appam or Idiyappam.
Heat oil in a wok.
Add in Ginger Garlic Paste and saute for 30 seconds.
Add in Mushrooms and saute them.
Keep sauting until they are cooked soft. Mushrooms release water. Saute until all the water evapoates.
Add in salt to taste.
Add in Chilli Powder, Coriander Powder, Garam Masala Powder, Pepper Powder and Turmeric powder.
Saute until the masalas are cooked well.
Add in Coconut Milk. Cook in low flame for 30 seconds.
Add in sliced hardboiled eggs. Mix them gently so that the eggs do not break.
Garnish with Chopped coriander leaves.
Egg Mushroom Stew is now ready to serve.
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