Boil the eggs and peel them.
Now make incisions with a knife and rub them with turmeric and salt.
Heat the oil till it starts to smoke, reduce the heat and gently put the eggs in hot oil one by one. Cook them while turning the sides till the brown spots start to appear and the skin looks crinkled.
Take the eggs out of the pan and keep aside.
In the remaining oil add bay leaf and panch phoron (Bengali whole spice mix)
When spice start to sizzle add chopped onion and slit green chilies.
On slow heat cook the onions till they become translucent.
Add grated ginger, ¼ teaspoon turmeric, 1tsp red chili and mix.
Add finely chopped tomato and 2 tablespoon tomato puree.
Cook for few minutes till tomatoes are mashed and pulpy.
Add 1tbsp coriander powder and garam masala powder.
Add 200ml of water and bring the gravy to boil.
Add fried eggs, simmer them with gravy for few minutes, garnish with fresh coriander leaves and serve hot.