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Heat 2 tbsp oil in heavy-bottomed pan.
Add thinly sliced onions and saute first over high flame.
Add 2 pinches of salt so that the onions can sweat quickly and cook faster.
At this stage, if the onions start to stick to the pan, add the remaining 1 tbsp oil.
When the onions turn golden brown, reduce the flame to medium & continue sauteing.
Add ginger, garlic, green chili, and mix well.
Cook til onions turn brown in color.
Simmer the flame completely.
Add coriander, red chili, turmeric, and garam masala.
Mix well til the oil is well absorbed by the powders and the mixture becomes dry.
Add ¾ to 1 cup water. (consistency dependent)
Add salt to taste and mix well.
Increase the flame to medium and cook for 2-3 mins, till the gravy thickens.
As the masala gets cooked well, the oil will ooze out and float on the top.
Add hard-boiled eggs and mix genly so that is gets coated well with the masala gravy.
Add sugar, cook for 1 more minute. (optional)