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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Toasted mustard seeds, cumin, turmeric, and coriander infuse a Mexican classic with the flavors of India-as does serving it with crispy pappadums instead of tortilla chips. Ingredients:
2 ripe large avocados, halved and pitted |
1 tablespoon lemon juice |
1/2 to 1 tsp. minced thai or serrano chile |
1/2 teaspoon kosher salt |
1/2 teaspoon minced garlic |
1 tablespoon vegetable oil |
2 teaspoons brown mustard seeds |
3/4 teaspoon cumin seeds, coarsely ground with a mortar and pestle or spice mill |
1/2 teaspoon ground coriander |
1/2 teaspoon ground turmeric |
1 tablespoon chopped cilantro |
pappadums* or tortilla chips |
Directions:
1. Scoop avocados into a bowl. Add juice, chile, salt, and garlic. Coarsely mash with a pastry blender or fork.
2. Cook oil and mustard seeds in a small covered saucepan over medium heat until seeds pop, 1 1/2 to 3 minutes. Remove from heat, stir in remaining spices, and let stand 2 minutes. Stir spice mixture and cilantro into guacamole. Serve with pappadums.
3. *Find pappadums (wafer crackers made from lentils) in the international aisle of well-stocked grocery stores; cook according to package directions.
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