Couple of years back I saw a TV program which talked about the goodness of Avocado and in that enthusiasm I tried out Avocado chutney. We all liked it but somehow Avocados never became a regular fruit at home. And yes, Avocado is a fruit (but usually listed under Vegetables) which is pear shaped and is sometimes called 'Alligator Pear'. They help in lowering cholesterol. Avocados are a good source of vitamin K, dietary fiber, vitamin B6, vitamin C, folate and potassium. They make for a good bread spread too.
Ripe Avocado 1
Onion (finely chopped) 1/2 medium
Tomato (chopped) 1/2 medium
Green chillies 3 (as per taste)
Garlic pods 1-2 (Optional)
coriander leaves (Optional)
Roasted Methi powder
Salt as per taste
Seasoning (Oil, Chana dal, Urad dal , mustard seeds, jeera, curry leaves, Asafoetida (Hing))
Method Of Preparation -
Cut the Ripe Avocado and remove the seed and scoop out the pulp .
Mash the pulp with a spoon and mix well.
In a hot skillet, add 1/2 tsp of oil and saute the finely chopped onions and mix it in the Avocado pulp.
Make a paste of chopped tomato, green chillies, garlic pods and coriander leaves and slightly saute in 1/2 tsp oil for 2 min.
Mix it into the mashed pulp.
In the same skillet add oil and add all the seasoning and after the mustard sputters, add it to the pacchadi.
Mix it well and squeeze in the lime juice.
Note - Lime juice can be substituted with tamarind pulp.
Raw onions can be used instead of the sauteed ones. Same goes with the tomatoes.
This goes to Niloufer Riyaz's Twenty-20 Cooking Event.
Makes approx. 3/4 cup
Preparation Time 15 min