Place the eggs in a saucepan of water and boil until fully hard-boiled.

Cool the boiled eggs under running water, peel them, and make shallow slits on the surface so they soak up the masala.

Shallow fry the peeled eggs in a little oil, turning occasionally, until the surface is lightly golden and blistered.

Heat the remaining oil in a kadai and add the cumin seeds and bay leaf, letting them sizzle until fragrant.

Add the chopped onions and sauté, stirring frequently, until they turn golden brown.

Add the ginger paste, garlic paste, and green chilies, and cook, stirring, until the raw smell disappears.

Add the chopped tomatoes and cook, mashing occasionally, until they break down into a soft, thick pulp.

Stir in the turmeric, red chili powder, coriander powder, and salt, and cook for a couple of minutes until well combined.

Add water to reach the desired consistency and simmer the gravy uncovered, stirring occasionally, until it thickens slightly.

Gently slide the fried eggs into the gravy and simmer on low heat so they absorb the flavors of the masala.

Turn off the heat, let the curry rest for 2 minutes, then garnish with freshly chopped coriander leaves before serving.