Gently place the eggs in a small saucepan, add cold water to cover and add 1 teaspoon salt. Bring the water to a boil, cover the pan and simmer for 3 minutes. Turn off the heat and let sit for 10 minutes. Drain the water and let the eggs cool before you peel them. Peel and set aside.

Step 2

Make 5 - 6 cuts in the egg without going through it fully (you know hasselback style). The egg should still maintain the shape with the slits. If it helps, put a skewer horizontally through the bottom of the egg. Leave the skewer in until you are ready to serve.

Step 3

Heat a small pan over medium heat and add the olive oil. Let it get hot and then add the mustard seeds, cumin seeds, fennel seeds, asafetida (if using) and garlic. After it splutters and calms, quickly add the ed chili powder, turmeric and chopped cilantro. Saute and cook over low heat for 30 seconds and then turn off the heat and add the remaining 1/3 teaspoon salt. Let the oil sit and soak in all the flavors for at least 15 - 30 minutes. Drizzle 1 teaspoon of the mixture over the cut eggs.