Ingredients:

  • 200g ripe Hass avocado, pitted and peeled
  • 30g fresh cilantro, stems included
  • 10g green chilies, slit lengthwise
  • 5g fresh ginger, peeled and minced
  • 6g garlic, smashed
  • 15ml fresh lemon juice
  • 3g sea salt
  • 15ml neutral oil
  • 3g black mustard seeds
  • 1g fresh curry leaves
  • 1g asafoetida

Instructions:

  1. Place the avocado, cilantro, green chilies, ginger, garlic, lemon juice, and salt into the blender.
  2. Pulse on high for 45-60 seconds until the mixture is a vibrant green and completely velvety. If the mixture is too thick, add water 1 tbsp (15ml) at a time until smooth.
  3. Heat the oil in a small pan over medium heat until it shimmers.
  4. Add the mustard seeds to the oil. When the seeds begin to pop rapidly, add the curry leaves and asafoetida.
  5. Fry for 10 seconds until the leaves are crisp and fragrant.
  6. Immediately pour the hot tempering oil and spices over the blended avocado mixture and stir gently to incorporate.