An Improv Mashup - Avocado & Mango with Mustard Seeds

While working my way through Heidi Swanson's Super Natural Cooking, I started to feel a real kinship with her. This was the way I've been cooking since my first job at a natural foods store when I was 15 years old. I loved everything about the cookbook, not the least of which being Heidi's mellow and steady narration. When I had cooked everything in the book and memorized my favorites by heart (otsu, giant crusty and creamy white beans with greens, lime-bathed peanut salad to name a few) I was content and hopeful that she would share some more recipes with us by way of another cookbook somewhere down the line.

Enter, Supernatural Everyday. I received my copy of the new book last week and just today got around to making the first recipe out of it. Oh, not that I wasn't inspired immediately to drop everything and start cooking, but with a schedule full of farm visits that would require time away from my kitchen, the best I could do was bring the book along and start deciding what I was going to cook first. So, with great joy on this Saturday afternoon I set out to make my first choice; Avocado with Mustard Seeds, Serrano Chile, Curry Powder and Lemon Juice. Um...wait. I had two perfect avocados waiting to become part of this flavor sensation. Now, there was one. Well, really who could resist a perfectly ripe avocado? Certainly no one in my house. I was set on making this recipe, so I decided to take a page from Glee and do a mash up. I'd use the one avocado I had, and one of the ripe to perfection champagne mangoes sitting next to the avocado saying, "pick me, pick me!"

It turned out spectacularly good. It was just the right thing to keep the textures similar and the Indian-inspiration flowing. I made it exactly out of the book, except I added 1 mango in place of the the 2nd avocado.

I ate a bunch of it right after I snapped the picture at the top of the page, standing in the kitchen with a spoon and a smile. I am going to make another batch tomorrow to use as a topper for Dal, (Indian Lentils) which I like to make a big batch of on Sunday's and have it on hand for a quick breakfast, lunch or dinner!

Here's Heidi's original recipe:

Avocado with Mustard Seeds, Serrano Chile, Curry Powder and Lemon Juice

2 ripe avocados
2 teaspoons fresh lemon juice
Scant 1/2 teaspoon fine grain sea salt
1/2 cup coarsely chopped cilantro
1 tbsp. clarified butter or extra virgin coconut oil (I used clarified butter aka ghee)
1 teaspoon black or brown mustard seeds
1 small yellow onion, minced
2 cloves garlic, finely chopped
1 teaspoon Indian curry powder
1 small serrano chile, minced

Cut each avocado in half, remove the pit, and scoop the flesh into a small bowl. Add the lemon juice, salt and most of the cilantro. Mash the avocados a bit with a fork, but don't overdo it - you want the mixture to be quite chunky. Set aside.

Heat the clarified butter in a skillet over medium high heat. When it is hot, add the mustard seeds. Keep a lid on hand because the seeds will scatter as they pop up. When the spattering stops, after about a minute stir in the onion and saute for 2 to 3 minutes, until the onion is translucent. Stir in the garlic, curry powder, and chile. Count to ten, and then remove from the heat Stir in the avocado mixture, but barely, and transfer to a serving bowl. Serve warm or at room temperature.