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.