Serves 2 / Fills 4 Sandwiches
1 ripe* avocado
1 Indian green chilli (or a chopped jalapeno)
Half a tomato, deseeded and chopped fine
Juice of half a lemon or 1/4 of a lime
Chopped fresh coriander leaves (optional)
Salt and pepper to taste
1. Draw a knife deep into the avocado all around it, length-wise. Gently twist it around until the two halves fall apart and the seed is exposed. Remove seed, scoop out the green flesh with a spoon and place in a bowl. Mash well with a fork.
2. Grind the shallots and green chillies in a pestle and mortar (for best taste) or in a small grinder until roughly mixed.
3. Mix with the shallot-chilli paste along with all other ingredients with the avocado. Taste-test to adjust the sourness, saltiness and spice level. I usually adjust the amount of lime and salt to make it just right. It largely depends on personal taste.
4. Serve with tortilla chips, toasted bread wedges, rolled into a chapati, as you wish!
– to check if an avocado is right, press lightly near where the shoot end is see if its soft. If its hard there, its definitely not ready for use yet. Another trick is to hold it in your palm and see if it yields to squeezing.
– to make the avocados ripen faster, leave in a brown paper bag and don’t refrigerate.
– to prevent browning, the lime juice will help. Some swear by leaving the seed in with the chopped avocados but I haven’t tried this yet.
Enjoy this buttery, yummy fruit. Its high in Mono-Unsaturated Fats and apparently helps you lose weight if taken in moderation 🙂