when i first heard of Avacado ,i remember some one saying its good for baby food and also its high in fat. I was not aware on how to use that in my cooking except for side to go with nachos.
when i started looking for vegetarian protein sources i came to know that these green things are good source .Avocadoes provide all 18 essential amino acids necessary for the body to form a complete protein. Avocado protein is readily absorbed by the body because avocadoes also contain fiber. so if you are a vegetarian, vegan , avocadoes are a great nutritional ally to include not merely as an occasional treat, but as a regular part of your diet.
so when a south Indian gets a veggie to try out ,here is the outcome .. spicy avacado chutney to go with rice. Spiced up with fenugreek seeds and mustard seeds and fresh red chillies with dash of ginger
here is the recipe:
Red Chillies - 4 to 5 or more depending on hotness ,i used combination of dried and fresh ones,you can you thai pepper etc.
Urad dhal - 1 tablespoon
Mustard seeds - 1/2 teaspoon
fenugreek seeds - 1/2 tsp
corriander seeds - 1/4 tsp (optional)
Asafoetida - a pea size
Oil - 1 tablespoon
avacado 1 ripe one ,cut into half,remove the seed and chop it to small pieces.
ginger - 1/2 tsp chopped (optional)
lime juice - 2 tsp
heat 1/2 tsp oil in a wok, add Mustard seeds ,fenugreek seeds ,corriander seeds and red chillies.
once mustard seeds start sputtering,switch off the heat
when its cooled grind it to smooth paste with little water if needed.
now add the avacado and ginger pieces pulse mixer once.
transfer this into a bowl , add lime juice ,mix well.
Seasoning : heat 1/2 tsp oil ,add 1/2 tsp mustard seeds and urad dal ,when mustard seeds starts to splutter ,add asafoetida. and pour this on the chutney. mux well. its optional to apply this seasoning ,so if you are in hurry you can bypass this step.
garnish with cilantro leaves.
enjoy this with rice .