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Do you love fusion recipes? Are you someone who can reinvent classics and you can never get tired of eating new and versatile combinations? Perhaps you have a soft corner for anything that’s flavoured with Indian spices?
Here’s an interesting recipe for people who love the versatility and who surely can’t say no to an east-west mix. If you are new to the avocado landscape, a recent development that you’ll surely be intrigued with is an Indianised version of guacamole dip. The recipe makes use of ingredients such as rasam powder, curry leaves, dry red chilli and mustard seeds. You may pair the curried avocado dip with papad, nachos or even smear it on a piece of bread or enjoy it with naan.
Here are the steps —
INGREDIENTS
1 tablespoon Mustard oil
2-3 dry curry leaves
1-2 dry red chillis
1 teaspoon mustard seeds
1 tablespoon lemon juice
1 teaspoon black peppercorns
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon fenugreek powder
1 tablespoon lemon juice
1 avocado
1 teaspoon garlic
2-3 green chillis
A pinch of salt
A few coriander leaves
METHOD
Cut the avocado in half.
Scoop out the pulp.
Mash the avocado pulp.
Mix lemon juice, coriander leaves and salt in the avocado.
In a frying pan, add mustard oil and let it heat for a minute.
Once it is hot, add garlic, green chillis, peppercorn, mustard seeds and curry leaves. At this point, the mustard seeds will splatter.
Once the splattering stops, add the turmeric, fenugreek, red chilli and cumin powder. Continue to stir for another 30 seconds.
Now add the avocado mash to the pan.
Mix thoroughly.
Turn off the heat, and allow the mixture to cool down.
Serve with papad, naan, nachos etc.
We hope that you’ll enjoy this recipe.
