Heat oil in a non-stick pan, add bay leaves, cinnamon, black cardamoms and black peppercorns and saute till fragrant.
Finely chop ginger, mash garlic cloves and add both to the pan and sauté for 2-3 minutes.
Roughly chop tomatoes and puree them. Add to the pan and sauté for 3-4 minutes.
Add coriander powder, red chilli powder, turmeric powder and garam masala powder and mix well.
Add bhuna masala and sauté for ½ minute. Add 3-4 cups of water, tamarind paste and mix. Allow the rassa to come to a boil.
Break eggs into a bowl and whisk well. With a teaspoon drizzle the whisked egg into the rassa and cook for 1-2 minutes.
Add coriander leaves and mix. Transfer into a serving bowl and serve hot.