- 2 lg avocados
- 2 limes, juiced
- ½ cup fresh coriander, finely chopped
- 16 fresh curry leaves
- kosher salt, to taste
- For the spice-perfumed butter:
- 2 tbsp coconut oil
- 2 tsp black mustard seeds
- 2 tsp garlic, minced
- 1 cup chopped onions
- 1 teaspoon curry powder
- 8 chiles, seeded and minced
ingredients
directions
1. Cut the avocado in half. Remove the seed and scoop out the pulp with a spoon. Chop the pulp roughly. Blend in the lime juice, coriander, curry leaves, and salt. Set aside. |
2. Heat the oil in a medium frying pan over medium-high heat. When it is hot, add the mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. When the spattering stops, add the garlic and let sizzle for 5 seconds. Add the onion and cook, stirring, until limp (about 3 minutes). Add the curry powder and chiles, mix, and continue cooking for 1 more minute. Add the avocado mixture and turn off the heat. Stir to mix all ingredients. Serve at room temperature. |
Notes
 NOTES : Can use any light vegetable oil for the coconut oil. |
Categories
Indian, International Cuisine, Vegetarian Dishes
