How to ensure that spices reach inside the eggs in the egg curry?
I said:


  I am ready to mess up with its skin, but if I cut it up totally, the yellow yolk will get lost in the gravy.


Yesterday I did an experiment:  

After properly hard boiling the eggs, I shelled them and cut them into two parts  vertically.

I fried these sliced eggs on both sides in around 3 (6 ml) spoons oil in a semi circle wok. No, the yolk didn't get lost in the oil. It was all intact in the sliced eggs.  

I fried all the spices etc. in the wok, and added the water as needed. Now, as a final step, I carefully placed the fried sliced eggs in the same wok [with the yolk side facing up], covered with a lid, and let it boil on simmer gas for some minutes.

This time the spices did get inside the egg yolk, and also the yolk was completely intact.


Since the eggs are sliced, pressure cooker usage may cause the yolk to dismantle. An open vessel usage is a must in this case.   
It is also necessary to keep the yolk side facing up when you place the eggs in the curry for the final boil up to keep them intact. 


Here is how I made the egg curry finally.