In a blender make a fine paste of onions, ginger, garlic and green chilli. Now heat a kadai and add 2 tblsp oil for cooking. Tip in the bay leaf and 1/4 tsp sugar Now immediately add the onion-garlic paste. Stir continously and cook it till the paste turns deep brown. Now lower the flame and add the cumin powder, coriander powder, red chilly powder and garam masala powder. Add 1/2 tsblp water and cook till the water dries out. Now add the tomato puree. Let it cook till the oil springs up Now add well whisked curd. Keep stirring and cooking till the curd is completely gone and the masala has released all the oil. At this stage 1 cup water and let it boil. You can add salt at this stage. Meanwhile slice the eggs into half. Once the gravy acquires desired consistency, place the sliced eggs in the curry. You can even crush the yolk of one of the eggs and put in the curry. This gives a nice body to the egg curry. Garnish the curry with chopped green coriander.