vegan appetizer/snack #baon #numnums volume 2 #picnic appetizers & snacks

indian guacamole

added by numnums

15 min

prep: 10 min

cook: 5 min

4 servings

low

ingredients

all

1 tbsp vegetable oil

2 tsp brown mustard seeds

3/4 tsp cumin seeds

coarsely ground with a mortar and pestle or spice mill

1/2 tsp coriander

1/2 tsp turmeric

2 whole avocados

ripe, halved, pitted, and cubed

1 tbsp lemon juice

1 tsp Thai chile

minced, could also use serrano chile

1/2 tsp kosher salt

1/2 tsp garlic

minced

1 tbsp cilantro

chopped

papadums

aka papad

cookware

medium mixing bowl
mini-masher
small saucepan

This recipe is a unique and tasty take on guacamole. We weren't sure if it would turn out well, but realized that it was a winner after the first bite. We liked it so much that we made it two days in a row. :)

1	In the small saucepan, cook the oil and mustard seeds over medium heat for 1.5-3 minutes, or until you hear the seeds pop.
2	Off heat, mix in the remaining spices and cool for 2 minutes.
3	In a medium mixing bowl, combine the avocados, lemon juice, chile, salt, and garlic. Partially mash to combine.
4	Add the spice mixture and cilantro to the guacamole. Stir to combine.
5	Crisp the papads in the microwave. Depending on the size, each papad take take up to 30-60 seconds to cook.
6	Serve the papads with the guacamole. Share and enjoy!

source: March 2013 issue of Sunset Magazine