Purée the tomatoes and coconut together and keep aside.
Heat oil in a broad vessel or a kadhai with flat bottom, add whole spices, bay leaf, cardamom, javitri, cumin seeds, pepper corns and sauté for a minute.
Next add finely chopped onions, crushed garlic and slitted green chilli and sauté till the onion becomes golden brown in colour.
Then add coconut - tomato purée and cook well for 2 minutes until the colour is changed.
Add all masala powders and garam masala given above and sauté till oil leaves from the masala.
Add half a glass of water amd bring to a boil.
When the gravy is boiled , break the egg in a small bowl separately to ensure that it is fresh, and carefully drop the broken egg into the gravy, on one side.
Repeat the process for all the eggs
Cover with a lid and cook in simmer for about 5 minutes.
Open the lid and pour some gravy over the egg so that the egg gets cooked faster and evenly from all sides.
Again close the lid and keep cooking for 2 minutes on a medium flame.
Once the eggs are cooked, switch off the flame
Sprinkle egg masala and serve hot with paranthas, rumali roti, idlis or dosa.
