Summary: This is a fabulous, unique dish from Heidi Swanson.
Yield: serves 3
- 2 ripe avocados
- 2 teaspoons fresh lemon juice
- scant ½ teaspoon fine-grain sea salt
- ½ cup coarsely chopped cilantro
- 1 tablespoon clarified butter or extra-virgin coconut oil (I just used unsalted butter)
- 1 teaspoon black or brown mustard seeds
- 1 small yellow onion, minced
- 2 cloves garlic, finely chopped
- 1 teaspoon 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.