Photo: Annabelle Breakey; Styling: Robyn Valarik
YieldsServes 6 to 8Total Time20 mins
Toasted mustard seeds, cumin, turmeric, and coriander infuse a Mexican classic with the flavors of India--as does serving it with crispy pappadums instead of tortilla chips.

How to Make It

Step 1
1

Scoop avocados into a bowl. Add juice, chile, salt, and garlic. Coarsely mash with a pastry blender or fork.

Step 2
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.

Step 3
3

*Find pappadums (wafer crackers made from lentils) in the international aisle of well-stocked grocery stores; cook according to package directions.

Ingredients

 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

Directions

Step 1
1

Scoop avocados into a bowl. Add juice, chile, salt, and garlic. Coarsely mash with a pastry blender or fork.

Step 2
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.

Step 3
3

*Find pappadums (wafer crackers made from lentils) in the international aisle of well-stocked grocery stores; cook according to package directions.

Indian Guacamole