Indian Guacamole

Photo: Annabelle Breakey; Styling: Robyn Valarik
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.

Yield:

Serves 6 to 8

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional 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

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

Preparation

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.

*Find pappadums (wafer crackers made from lentils) in the international aisle of well-stocked grocery stores; cook according to package directions.

Note:

March 2013