Recipe

Step 1: Heat oil in a small pot on medium-high for 1 minute.

Step 2: Add cumin seeds and allow them to sizzle for 30 seconds, or until the seeds are dark brown but not black. Add onion and sauté for 4 minutes, or until light golden.

Step 3: Add garlic and sauté for another 2-3 minutes, or until golden brown.

Step 4: Stir in tomatoes, then immediately add salt, cayenne, ground cumin (or garam masala), fenugreek seeds and black pepper. Sauté the masala for 4-5 minutes, or until oil glistens on top. Turn off the heat.

Step 5: Place yogurt in a small bowl. To prevent curdling, spoon 1 tbsp of the hot masala into yogurt. Stir well, then pour the yogurt mixture into the masala. Turn on the heat to medium, and mix well but gently. Cook for 3 minutes, stirring continuously, then remove from the heat.

Step 6: Cut eggs in half lengthwise and carefully scoop the yolks into a medium bowl. Mash yolks with a fork until they are smooth (don’t add any water). Add the warm spice masala to yolks and mix well.

Step 7: Using a teaspoon, stuff egg white halves with the filling. Sprinkle with 1/8 tsp of the jalapeño pepper over each egg half. Serve immediately, or refrigerate, covered, for 30 minutes, or until chilled. You will most likely have a small amount of the yolk filling left over. It can be refrigerated, covered, for a few days, and it tastes great in a sandwich or with some crackers. The devilled eggs will keep covered and refrigerated for 2-3 days.

Reprinted with permission from Vikram Vij and Meeru Dhalwala’s Vij’s At Home: Relax, Honey (2010 Douglas & McIntyre).