IN­DIAN GUA­CAMOLE

WKND - - Kitchen Classics Saucerful Of Sauce -

• 2 ripe large av­o­ca­dos, halved, pit­ted • 1 tbsp lemon juice • ½ - 1 tsp green chilli, minced • ½ tsp black salt • ½ tsp gar­lic, minced • 1 tbsp veg­etable oil • 2 tsp brown mus­tard seeds

• ¾ tsp cumin seeds, coarsely ground with a mor­tar and pes­tle or spice mill • ½ tsp ground turmeric • 1 tbsp co­rian­der, chopped • 150 gm to­mato, diced

Method

Scoop the av­o­ca­dos into a bowl. Add lemon juice, chilli, salt, and gar­lic. Coarsely mash to­gether with a fork.

Heat oil and add mus­tard seeds and cumin, fol­lowed by turmeric. When the mus­tard seeds and cumin be­gin to crackle, add the mix to the av­o­cado mix­ture.

Gar­nish with chopped co­rian­der and to­mato, and serve cold with pa­pads.

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