Cool the mixture and grind into a slightly coarse powder.Keep aside.Heat 4 tablespoons oil in pan.

Add 2 big onions finely chopped. Sauté until pink.
Add required salt while sautéing the onions.

Add 3 big onions finely chopped. Sauté completely until tomatoes go mashed and invisible.

While tomatoes are getting sautéed, add 1/2 teaspoon ginger garlic paste. Sauté quickly in oil.

Tomatoes are getting cooked finely. This step is mandatory for a rich curry.

Once tomatoes loose moisture, add the prepared Saoji spice powder.

Add 1/4 cup water.
Mix thoroughly and allow to cook.

When the water shrinks considerably, add a fistful of crushed dried fenugreek leaves. Mix.

Cook until a rich coloured gravy is achieved.Add a teaspoon freshly crushed fennel powder.Mix.

Take 4-5 hard boiled eggs. Cut them into equal halves, drop them in the curry,coat eggs in masala.

My Tip:

Using freshly crushed fennel powder at last adds rich flavour to the curry. You can also use fennel while grinding the spice powder. It’s upto you. I Prefer adding fennel at last.