Remove the shells of the eggs and keep aside.

Heat oil in a deep pan, and splutter mustard seeds. Throw in cardamom seeds, cloves, fennel seeds, bay leaf, and cinnamon stick. Fry for a while. Add onion and green chillies and sauté until the onion becomes soft and light brown in colour.

Add ground turmeric, coriander, chilli powder, and garam masala. Fry them for a few seconds. Now it’s time to sauté chopped tomato. When the tomato becomes mushy, add coconut cream and enough water to make thick gravy. You can also add salt at this stage. Cover with lid, and allow the egg gravy to come to boil. Then turn down the heat and let it simmer for a few minutes. Make vertical slits on the eggs, and add them to the gravy one by one. Throw in curry leaves. Now cover the egg curry with a lid, and allow it to simmer again for one to two minutes.

Serve hot.