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Indian Guacamole

Photo: Annabelle Breakey; Styling: Robyn Valarik
Total time 20 mins
Yield Serves 6 to 8
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

Nutrition Information

  • calories 94
  • caloriesfromfat 83 %
  • protein 1.1 g
  • fat 8.8 g
  • satfat 1.1 g
  • carbohydrate 4.5 g
  • fiber 3.1 g
  • sodium 99 mg
  • cholesterol 0.0 mg

How to Make It

  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.