Bhuna Masala Egg Curry

• 5 Eggs, hard boiled
• 2 Onions (medium sized), coarsely chopped
• 2 tablespoons Bhuna masala
• 2 Tomatoes (medum sized), coarsely chopped
• 2 tablespoons Kaju kani (fine Cashew nut pieces)
• 1 teaspoon Kashmiri chilli powder
• 1 teaspoon Sugar
• Salt to taste

1. Crush the onions in a mixer.Add the crushed onion and the bhuna masala in a thick bottomed kadhai/wok.Stir fry till the mixture is homogenous and all the water has evaporated. There is a nice word in Hindi that describes the smell... bhini bhini khusboo, delicious aroma that wafts out of the kadhai/wok.
2. Add the salt and the chilli powder. Mix well.ns your masala is getting done grind the tomatoes and the kaju kani to a fine paste. Remember you have to get out in 20 minutes.nump all the tomato paste in the kadhai/wok. Mix well. Cook for another 2-3 minutes.
3. Add about 2 cups of water, sugar and bring to a rapid boil.neanwhile peel the boiled eggs the choice is yours you can either cut them in half or like me put a knife cut on the opposite side. This will allow the gravy to seep in the eggs.
4. Let it boil for 2-3 minutes.
5. Serve hot with chapatti, rice. We waited for the podder to come with unne and poli.

eggs, onions, bhuna masala, tomatoes, kani, chilli powder, sugar, salt

Taken from www.yummly.com/recipe/Bhuna-Masala-Egg-Curry-1563033 (may not work)