Boil eggs in a saucepan for 10 minutes.

Turn off the heat and cover the saucepan; let it sit for 6 minutes.

Peel the boiled eggs and set aside.

Grind the green chilies, garlic, ginger, and a small amount of lentil sugar into a spice paste.

Heat oil in a pan.

Add cinnamon, bay leaf, and cloves.

Cook for 10 seconds.

Add chopped onions and cook until golden brown.

Add coriander powder and cook for 1 minute.

Add the ground spice paste and salt; mix well.

Add a little water and cook for 5 minutes.

Add garam masala powder and mix.

Cut the boiled eggs in half and gently mix them into the gravy.

Turn off the heat and serve hot.