Here’s a twist on traditional guacamole. Toasted mustard seeds, cumin, turmeric, and coriander infuse this Mexican classic with the flavors of India. The nutty flavor of the cumin seed is a nice complement to the nuttiness of the avocado.
I say this is perfect for an end of the summer picnic. Serve with tortilla chips or get adventurous and spread it on triangles of fresh Indian naan.
3 large ripe avocados (halved and pitted)
1/2 teaspoon serrano chili (chopped fine)
1 tablespoon white onion (chopped fine)
1/4 teaspoon kosher salt
1/2 teaspoon minced garlic
1 tablespoon fresh lemon juice
1 tablespoon coconut oil
2 teaspoons brown mustard seeds
¾ teaspoon cumin seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 tablespoon chopped cilantro (chopped fine)
Scoop avocados into a bowl. Add serrano chili, onion, salt, garlic and lemon juice. Coarsely mash with a fork. Cover and refrigerate.
Place oil, mustard seeds and cumin in a small pan and heat over medium heat until mustard seeds begin to pop (about 2 minutes – no more or cumin may get too roasted). Remove from heat and stir in balance of spices (coriander, turmeric). Let stand for 3 minutes and then stir in cilantro.
Add spice mixture to avocado mixture and stir to blend. Cover and refrigerate until ready to serve.