Serves 4 – from Farmer John’ Cookbook

6 large hard-cooked eggs, halved and quartered
1 scallion, chopped
1 teaspoon salt
Freshly ground black pepper
2 tablespoons butter, divided
1 bunch radishes, quartered
1 teaspoon ground cardamom
1 teaspoon crushed coriander seeds
1 teaspoon crushed sesame seeds
1 teaspoon ground cumin
1 1/4 cups plain yogurt
1/3 cup fresh cilantro, chopped
3 tablespoons fresh lemon juice
1 teaspoon paprika

Arrange hard-cooked eggs in a shallow serving dish. Scatter the scallion over the eggs and season with salt and pepper.

Over medium heat, melt 1 tablespoon of butter. Add radishes and cook until tender, 8 minutes. Transfer radishes to a dish and cool.

Let skillet cool for a few minutes and return to stove on a low heat. Melt remaining 2 tablespoons of butter in skillet. Add cardamom, coriander, sesame, and cumin. Cook until fragrant, stirring constantly to prevent burning about 4 mintues. Scrape into a small bowl and set aside to cool.

Place yogurt in a medium bowl, add spices, cilantro, lemon juice and paprika. Stir to combine.

Arrange cooked radishes over eggs, pour yogurt sauce evenly over all. Serve immediately.