1. Boil the eggs for 10 minutes, cool them, and peel off the shell. Marinate the eggs with a pinch of salt and turmeric powder.
2. Take 2 tbsp mustard oil in a pan and shallow fry the eggs until golden color. keep rotating the eggs in the oil so that all the sides fry properly.

3. Heat 2 tbsp mustard oil in a pan. Temper the hot oil with dry red chilies followed by adding 1/2 tsp cumin seeds and bay leaf. Sizzle them for 30 seconds.
4. Add finely sliced onions and sauté until light brown. Add a pinch of salt this is how onions become softer. For faster cooking, you can keep the heat medium and stir frequently.
5. When the onion turns golden brown add crushed ginger and green chilies.

6. After 1 minute add tomatoes. Cook tomatoes well.
7. When tomatoes become soft add potato cubes to them. Cook the potatoes for 6 minutes. you will notice a molten gravy that is formed due to the frying of onion, masalas, and tomatoes. Add turmeric powder, 1 tsp red chili powder, and 1 tsp coriander powder to the masala. Sauté for 1-2 minutes and then you will see the oil separate from the spices as the moisture dries off gradually

Now add the fried eggs to the gravy and simmer for 4 minutes and stir occasionally to flip the sides of the eggs.
(Now, it's your choice how much gravy you want to get. If you want to have the egg curry with rice then keep the liquid gravy as much as you want to eat, however, if you want to take eggs with bread/rotis/ paratha/naan then dry out the gravy by simmering it for more time until a dry gravy is achieved.