Guacamole With Indian Spices

1. 1

   In a small frying pan put 1 Tablespoon oil, 1 teaspoon black mustard seeds, and 1/2 teaspoon cumin seeds.

2. 2

   Heat over high heat until the mustard seeds have popped for about 5 seconds.

3. 3

   Remove from heat and set the mixture aside to cool.

4. 4

   In a glass casserole dish or serving bowl put 3 peeled and pitted large avocadoes.

5. 5

   Add 1 Tablespoon lemon juice and 1 minced garlic clove, Mash well with a fork.

6. 6

   Stir in 1 minced Serrano chili and salt to taste.

7. 7

   Add the mustard and cumin seeds that were fried in oil and mix again.

8. 8

   Chill in the fridge until serving time.

9. 9

   Serve with pappadums or tortilla chips.

10. 10

    Variations: Exchange the cumin seeds for ground cumin and add the cumin powder with the salt.

11. 11

    Other items that can be added are: one small deseeded and finely chopped tomato, 1 Tablespoon beaten yogurt, and/or 1 Tablespoon minced cilantro (added with the salt).

* Per serving · 4 servings · Values may vary.