Mexican and Indian food are similar in the sense they use quite a few common ingredients. Avocado, however is not one of them.
By Shuchi Mittal
Since I started my business, I am on a quest to create Indian Tapas.
Today I was passing a little mexican restaurant on my way back from a run, and I decided to be inspired. Mexican and Indian food are similar in the sense they use quite a few common ingredients. Avocado, however is not one of them. I thought why not indianize the ever popular guacamole? So here it is- super easy and my successful experiment for the day.Print
A curried version of our mexican favorite!
- Author: Shuchi Mittal
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 2 1x
- 1 ripe avocado
- 1/2 onion, sliced lengthwise
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon dry mango powder
- 1 tablespooon olive oil
- 1 tomato, finely chopped
- Some coriander, finely chopped
- Juice of 1/2 a lemon
- Salt & pepper
- Heat oil in a pan and cook the onions till slightly brown.
- Add the cumin, mustard and fennel seeds and cook till they begin to splutter.
- Mix in all the dry spices and cook for a minute. Turn off heat and keep aside.
- Scoop out the avocado and mash.
- Mix in the tomato, coriander, lemon juice and the onion mixture.
- Mix well and serve with pita chips.
Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.