Indian Avocado

  • Indian Avocado
Source: Heidi Swanson
Serves: About 2 cups
Time: 20 mins

Good with: pita chips

  • 2 ripe avocados
  • 2 tsps fresh lemon juice
  • Scant 1/2 tsp sea salt
  • 1/2 cup chopped fresh cilantro
  • 1 tbs ghee (Heidi uses clarified butter or coconut oil)
  • 1 tsp black mustard seeds
  • 1 small yellow onion, minced
  • 2 cloves garlic, chopped
  • 1 tsp curry powder
  • 1 Serrano chile, minced
  • Cut each avocados in half, remove the pit and scoop out the flesh into a bowl. Add lemon juice, salt, and most of the cilantro
  • Mash the avocados a bit with a fork, but don't overdo it—you want the mixture to be quite chunky; set aside
  • Heat the clarified butter in a skillet over medium-high heat. When it is hot, add the mustard seeds; keep a lid on hand because the seeds will scatter as they pop
  • When spattering stops, after about a minute, stir in thereon and sauté for 2 to 3 minutes until the onion is translucent
  • Stir in garlic, curry poser, and chile. Count to ten, and then remove from heat
  • Stir in the avocado mixture, but just barely, and transfer to a serving bowl
  • Serve warm at room temperature