Spicy Sesame Eggs

6 eggs

Sesame Topping

3 ½ tbsp sesame seeds

2 tsp cumin seeds

1 tbsp thick plain yogurt

2 tbsp freshly squeezed lime or lemon juice

½ tsp salt or to taste

2 tbsp mustard oil

½ tsp fenugreek seeds (methi)

3 to 4 green chills, preferably Serrano, slivered

2 tbsp slivered peeled gingerroot

½ tsp cayenne pepper

¼ tsp turmeric

Hard-cook eggs and peel. Cut in half lengthwise and set aside. Spread sesame seeds in a layer in a heavy dry skillet. Toast over medium heat, stirring occasionally, until pale golden, 2 to 3 minutes. Do not over brown. Transfer immediately to a bowl and let cool.

Toast cumin seeds in same skillet over medium heat, 2 to 3 minutes. Add to bowl. Transfer seeds to a spice grinder and grind to a fine powder. Return to bowl. Stir in yogurt, lime juice and salt. Add 2 tbsp (25mL) water to make a paste.

In a small skillet, heat mustard oil over high heat until smoking. Remove from heat and let cool for 1 minute. Return to medium heat. Add fenugreek, chilies, ginger, cayenne and turmeric and sauté for 20 seconds. Pour mixture over paste and stir to mix thoroughly to make a thick sauce.

Arrange eggs on serving platter. Spoon sauce over top and serve at room temperature.