Bhuna Masala Egg Curry

Directions

1. 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. 2
   Add the salt and the chilli powder. Mix well. As 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. Dump all the tomato paste in the kadhai/wok. Mix well. Cook for another 2-3 minutes.
3. 3
   Add about 2 cups of water, sugar and bring to a rapid boil. Meanwhile 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. 4
   Let it boil for 2-3 minutes.
5. 5
   Serve hot with chapatti, rice. We waited for the podder to come with unne and poli.