Summary: A fabulous, unique dish from Heidi Swanson
- 2 ripe avocados
- 2 tsp fresh lemon juice
- scant ½ tsp fine-grain sea salt
- ½ c coarsely chopped cilantro
- 1 T clarified butter or extra-virg coconut oil (I just used unsalted butter)
- 1 tsp black or brown mustard seeds
- 1 small yellow onion, minced
- 2 cloves garlic, finely chopped
- 1 tsp Indian curry powder
- 1 small serrano chile, minced
- Cut each avocado in half, remove the pit, and scoop the flesh into a small bowl (I just used the bowl I was going to serve this in). Add the lemon juice, salt and most of the cilantro. Mash the avocados a bit with a fork, but don’t overdo it as you want this to be quite chunky. Set aside.
- Heat the butter in a skillet over medium-high heat. When hot, add the mustard seeds. Keep a lid on hand because the seeds will scatter as they pop. When the spattering stops, about a minute, stir in the onion and sauté for 2-3 minutes, until the onion is translucent. Stir in the garlic, curry powder and chile. Count to 10, and then remove from heat (I definitely did not make in quite 10 and was fine). Pour this over the avocado mixture and stir just barely.
- Serve warm or at room temp.
Have everything ready to go in this recipe- chop/mis en place beforehand!
Number of servings (yield): 3