Heat the oil in a pan and fry the cinnamon, bay leaf, ginger, garlic and onions until the onion is golden. Add the tomatoes, red chili powder, coriander powder and ground cashew nuts and fry for 5 minutes. Pour 2/3 cup of water and bring it to a boil. Then add the eggs. Reduce the heat and cook for 5-10 minutes. Sprinkle pepper powder, garam masala and lime juice on top of it. Garnish with chopped coriander leaves and serve hot.