Wipe the peeled eggs with a kitchen towel and prick them with a fork all over. If you don’t wipe the eggs, they will splutter a lot while frying because of the moisture in them. Pricking also helps while frying.
Heat 2 tablespoon oil in a medium skillet over medium-high heat.
Shallow fry the eggs until they are browned from all sides. Keep rotating them while frying.
Add the remaining oil (2 tbsp) to the same pan and heat it over medium-high heat.
Once the oil is hot, add cumin seeds, cloves, and black cardamom, and let them crackle for 3-4 seconds.
If the masala is getting too dry and is starting to burn from the bottom, splash a little water.
Now add 2 cups of water to the pot and bring the gravy to a boil.