First Up: Hardboil the Eggs as aforementioned & shell it nicely without any damages in its body-
Cut up each one of them horizontally into 2 halves & also give on its body a few random scars/pricks for the gravy masalas to seep well into it

Next: Prepare the slurry paste for it to be well coated on its yolk’s side & then, shallow fry them with their coated portions upside down first to seal it properly- Once done, strain well to set aside for its later use again in the very dish

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Now, prepare the gravy mixture by adding into a large mixing bowl: All the aforesaid ingredients for it & mixing well with your clean hands by rubbing & squeezing them while doing so before adding about a cup full of water into it & keep it ready & handy 👇🏻

Heat up a wok/kadhai/pan over the medium-high flame: Throw into it the Tempering Spices mentioned above & sauté gently to allow it to turn fragrant- Time to add into this now, our freshly prepared gravy mixture- Give it all a quick gentle mix, in goes the pan fried coated eggs- Give it all again a gentle yet a really good mix

Cover the pan for the next 25-35 mins time while stirring occasionally in between not more than twice- While steaming & slow cooking it, the flame should be kept at the low-medium or low to be on the safer side as this kind of gravy mixtures tend to catch the bottom of the pan quite easily

Post 30 mins time, uncover it & gently stir it with a silicone/wooden spoon/spatula- Add in from its top another tbsp of the raw mustard oil (optional though)- Flame goes off-
It supposed to be remain seated on the hot oven itself for the next 10-15 mins time before serving it piping hot with piping hot steamed rice & needless to say that 👇🏻