Chamatkari Kaju Egg Curry

There is a picturesque Maumee Bay State Park overlooking the Lake Erie, a hotspot for tourists seeking for a gateway into an idyllic cove. Hardly 20 minutes distance from our place we visit the place quite often to spend some time in the serenity of nature near the shoreline. After few weeks of frequent snow falling, the lake is now completely frozen with big chunks of solid and slippery blocks of ice sticking out like giant shards of glass from the surface. The monstrosity of the expanse of the Lake Erie is quite forbidding but mesmerizing nevertheless. Many a time I felt the strong urge to climb down on to the lake and click few snaps standing upon the frozen surface but not sure of how much solidified the ice was to carry my weight I dropped the idea, the last thing I wanted ever to slip into a pool of frigid water and die from hypothermia. However, I would like to post some beautiful shots of Lake Erie as captured by hubby for your view:
 

 

 

Chamatkari Kaju Egg Curry as the name coined by my husband refers to an egg curry concocted with cashew nuts adding the base flavour. I love the subtle creaminess and a hint of sweetness a variegated combo of different taste boosting ingredients has incorporated in the dish. It goes awesome with Egg Prawn Fried Rice.
 

Ingredients:                                                                          Cooking time: 25 minutes ü  6-8 eggs (hard-boiled) ü  1 large onion or 2 medium size onions (ground into paste) ü  5-6 green chillies (ground into paste) ü  2 tbsp cashew nuts ü  2 tbsp raisins ü  2 tbsp char magaz or melon seeds ü  1 tsp ginger-garlic paste ü  1 tsp kashmiri red mirch ü  1 tsp roasted cumin powder ü  Salt to taste ü  1 tsp sugar ü  1 tbsp lemon juice ü  White oil for cooking ü  1 tsp ghee (optional) Method: 1) Make few incisions around the eggs with the help of a knife and coat them in a pinch of turmeric powder and salt. Fry in hot oil till eggs are golden in color. Keep aside. 2) Grind cashew nuts, raisins and char magaz together into paste. Keep aside. 3) Into the same oil used for frying eggs, add onion paste and shallow fry. Add ginger-garlic paste, kashmiri red mirch and sugar. Sauté for 1 minute. 4) Add cashew nuts-char magaz-raisins paste and green chilli paste. Sauté for 2-3 minutes, stirring continuously. 5) Add 1 cup of water and salt. Bring the gravy to a boil. Toss the fried eggs into the gravy. Sprinkle roasted cumin powder and cook covered for 2 minutes. 6) Add ghee and lemon juice. Turn off the heat. 7) Serve hot with fried rice or pulao.