Cook tomatoes in the water for a few minutes or till soft. Drain, pass through a sieve and set aside. Slice onion and crush garlic. Heat a little oil and fry onion till brown. Add almonds, chilli powder, turmeric, coriander, ginger, chilli and garlic. Fry, stir till browned. Put in sieved tomatoes, coconut and bay leaf and bring to the boil. Stir in the gram flour and lower heat. Season with salt and simmer gently for 30 minutes till thickened. If too thick add a little more water. Halve and add the eggs. Cook for five minutes more and serve with nan or roti.