Serves: 4
Total Calories: 85

1/2 cup plain
1 teaspoon dry-roasted and coarsely ground cumin seeds
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
1 tablespoon dry-roasted sesame seeds
__Dry-Roasting Nuts and Seeds ..........Click the Edit tab and select this entry to learn more.
1 teaspoon Basic Curry Powder or store-bought
4 large eggs
1/4 cup finely chopped fresh cilantro, including soft stems
1 tablespoon peeled minced fresh ginger
1 to 2 fresh green chili pepper, such as serrano, minced with seeds
1/4 teaspoon salt, or to taste

1. Prepare the yogurt cheese. Then prepare the cumin, the sesame seeds, and the curry powder. In a medium saucepan, place the eggs in water to cover by 2 inches and bring to a boil over high heat. Reduce the heat to medium, cover the pan and simmer until hard-boiled, 10 to 12 minutes. Let cool or plunge into cold water, shell them, then chop finely.

2. Place the eggs in a large serving bowl, mix in all the remaining ingredients and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 85
Calories from Fat: 33

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