Nepalese Sesame Eggs
Makes 12 pieces
The incredible sesame topping on these eggs is a treasure trove of flavors. I think it would make a wonderful topping for baked potato and be a knockout dip for boiled shrimp. Thinned a little, it would be dynamite drizzled over grilled shrimp. How about mixing it into mashed potatos?!!
- 6 eggs
Sesame topping:
- 3 tablespoons +1 teaspoon sesame seeds
- 2 teaspoons cumin seeds
- 1 tablespoon thick yogurt
- 1/2 teaspoon salt or to taste
- Juice of 1/2 lime or lemon, about 2 tablespoons
- 2 tablespoons mustard oil
- 1/2 teaspoon fenugreek seeds
- 3-4 slivered green chilies, preferably serranos
- 1/4 teaspoon turmeric
- 1/2 teaspoon cayenne
- Hard-cook eggs and peel. Cut horizontally in half and set aside.
- Spread sesame seeds in a layer in a heavy dry skillet. Toast on medium heat, stirring occasionally, until pale gold, about 2-3 minutes. Do not over brown. Remove immediately to bowl to cool. Toast cumin seeds in same skillet on medium heat for 2-3 minutes. Add to bowl. Transfer seeds to spice grinder and grind to a fine powder. Return to bowl. Stir in yogurt, salt and limejuice. Add 2 tablespoons water to make a paste.
- Heat oil in a small skillet on high heat until oil is smoking. Remove from heat and cool 1 minute. Return to medium heat. Add fenugreek seeds, chilies, turmeric and cayenne. Stir and cook 20 seconds. Pour mixture on top of paste. Stir to mix thoroughly.
- Arrange eggs on serving platter. Spoon paste over eggs and serve at room temperature.
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