Gring the onion and tomato cubes into a paste. You can also choose to grind them separately.

In the meantime hard boil 2 eggs, peel them and prick with a fork all around and keep them aside.

Keep aside the pureed tomato and onions. Now grind some ginger and few garlic cloves into a paste as well.

In a pan add vegetable oil and when hot, add the 2 boiled eggs and move around until the outer skin turns golden brown.

Keep the golden fried eggs aside and in the same pan add the bay leaf, cardamom and cinnamon and roast in the oil on high flame.

Add the tomato onion puree into the hot pan and stir occasionally. In case you've pureed the onion and tomato separately, add only the onion puree for now.

In about 3 minutes the onion will lose its raw smell. At this point add the ginger garlic paste (and the tomato paste of separately kept)

Stir occasionally again till the raw smell is gone ajd oil appears at the edges.

At this point att the chilly powder, garam masala and salt (mine is a bit dry but still moist and workable. You can choose how dry you want it)

Add about a cup of water and mix well. Allow it to come to boil (about 5 minutes)

Once the oils appear on the sides, check for salt and adjust. Then add the eggs and cover with a lid. Let it cook for 5 minutes.

Take out in a serving dish. You can garnish with fresh coriander. Serve hot with rice or rotis.