To make egg stew, first boil eggs. Let them cool. Peel and slice them. Keep the sliced eggs aside.

In a pan, heat 2 tbsp of oil, add all the whole spices mentioned in the ingredients ( you can powder them ) and fry until nice aroma comes.

Now, add sliced onions, cook until golden brown. Next, add ginger garlic paste and cook for 2 more minutes.

Once the raw smell of ginger and garlic is gone, add all the vegetables, turmeric powder and salt. Fry them for 5 minutes and then add 1 cup of thin coconut milk. Bring it boil on high flame.

Cover the pan with a lid, lower the flame and let the vegetables cook for 10-15 minutes.

After 10-15 minutes, add the boiled eggs and the thick coconut milk. Cook for 5 more minutes on low flame and off the flame.

Garnish with fried cashews, small onion and curry leaves. Serve hot with roti, rice or appam.