New Curried Egg Salad

• 8 None eggs
• 1 tsp yellow mustard seeds
• 1/4 tsp cumin seeds
• 1/4 tsp ground turmeric
• 1/4 tsp ground coriander
• 1/4 cup vegetable oil
• 2 None fresh long red chili peppers, thinly sliced
• 8 None curry leaves
• 2/3 cup Greek-style yogurt
• 1 tbsp lemon juice
• 2 None green onions, finely chopped
• 4 oz baby spinach leaves
• 8 None mini pappadums

1. Cover eggs with cold water in a medium saucepan. Bring to a boil on high heat. Boil, uncovered, for 3 mins. Drain; rinse eggs under cold water until cool enough to handle. Immediately peel eggs.
2. Meanwhile, toast seeds and spices in a small skillet on medium heat for 2 mins or until fragrant. Transfer to a medium bowl.
3. Heat oil in same pan on medium heat. Cook chili pepper, stirring, for 3 mins or until softened. Remove from pan with a slotted spoon; drain on paper towels. Add curry leaves to same pan; cook until bright green. Drain on paper towels.
4. Stir yogurt, lemon juice and onion into spice mixture. Season to taste.
5. Arrange spinach, halved eggs and broken pappadums on plates. Drizzle with yogurt mixture. Sprinkle with chili pepper and curry leaves.

eggs, cumin seeds, ground turmeric, ground coriander, vegetable oil, long red chili peppers, curry, yogurt, lemon juice, green onions, baby spinach, pappadums

Taken from recipes-plus.com/api/v2.0/recipes/35105 (may not work)