Heat the oil in a medium skillet over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds, or until the seeds begin to darken.
Add the onion and sauté for 4-5 minutes, until it is lightly golden brown.
Add the garlic and sauté for another 2-3 minutes.
Add the tomatoes, salt, cayenne, cumin, fenugreek seeds, and black pepper. Sauté for 4-5 minutes.
Stir the yoghurt into the curry mixture, and cook for 2-3 minutes, stirring continuously. Remove from the heat.
Peel the eggs and slice them in half.
Remove the yolks and place them in a medium bowl, then use a fork to finely mash the yolks until they are smooth.
Add the warm curry mix to the yolks and mix well.
Spoon the filling into the egg white halves, and place on a serving plate.
Garnish with cilantro, green onion, or jalapeño. Serve immediately, or cover the eggs and refrigerate until you are ready to serve.