Curried Guacamole

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

Curried Guacamole

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.

Curried Guacamole
 
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Cook Time
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A curried version of our mexican favorite!
Author:
Recipe Type: Side
Serves: 2
Ingredients
  • 1 ripe avocado
  • ½ onion, sliced lengthwise
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 1 teaspoon coriander powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon dry mango powder
  • 1 tablespooon olive oil
  • 1 tomato, finely chopped
  • Some coriander, finely chopped
  • Juice of ½ a lemon
  • Salt & pepper
Instructions
  1. Heat oil in a pan and cook the onions till slightly brown.
  2. Add the cumin, mustard and fennel seeds and cook till they begin to splutter.
  3. Mix in all the dry spices and cook for a minute. Turn off heat and keep aside.
  4. Scoop out the avocado and mash.
  5. Mix in the tomato, coriander, lemon juice and the onion mixture.
  6. Mix well and serve with pita chips.
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