Spicy Egg Curry

8 hard-boiled eggs
2 cloves garlic, peeled and crushed
1 large onion, peeled and finely chopped I tablespoon polyunsaturated vegetable oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chilli powder (or to taste)
2 tablespoons sesame seeds
1/2 teaspoon salt
250 ml/8 fl oz plain low-fat yogurt
2 tablespoons lemon juice

Shell the eggs. Cook the garlic and onion in oil until soft. Acid the remaining ingredients, except the yogurt and lemon juice, and cook for 1 minute, stirring. 13Iend in the yogurt and juice and cook for 5 minutes. Cut the eggs in half lengthwise, add to the sauce, and heat through. Serve with boiled rice.

SER VES 4