Indian Guacamole

• 2 ripe large avocados, halved and pitted
• 1 tablespoon lemon juice
• 1/2 to 1 tsp. minced Thai or serrano chile
• 1/2 teaspoon kosher salt
• 1/2 teaspoon minced garlic
• 1 tablespoon vegetable oil
• 2 teaspoons brown mustard seeds
• 3/4 teaspoon cumin seeds, coarsely ground with a mortar and pestle or spice mill
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 tablespoon chopped cilantro
• Pappadums* or tortilla chips

1. Scoop avocados into a bowl. Add juice, chile, salt, and garlic. Coarsely mash with a pastry blender or fork.
2. Cook oil and mustard seeds in a small covered saucepan over medium heat until seeds pop, 1 1/2 to 3 minutes. Remove from heat, stir in remaining spices, and let stand 2 minutes. Stir spice mixture and cilantro into guacamole. Serve with pappadums.
3. *Find pappadums (wafer crackers made from lentils) in the international aisle of well-stocked grocery stores; cook according to package directions.

avocados, lemon juice, serrano chile, kosher salt, garlic, vegetable oil, brown mustard seeds, cumin seeds, ground coriander, ground turmeric, cilantro, tortilla chips

Taken from www.myrecipes.com/recipe/indian-guacamole (may not work)