Heat 2tbsp oil in a pan, add the masala and fry till it turns lightly brown and does not smell raw anymore, about 12-15 minutes.
Add about 1cup water and salt to the gravy and let it come to a slow simmer (add more or less water depending on the consistency of the curry). Slide in the eggs along with salt and red chili powder. Simmer on low flame for another 7-8 minutes. Squeeze juice of 1 lemon and serve with rice.