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Avocado has had an impressive journey in India. Once linked mostly with imported crops, expensive café breakfasts and the avocado toast that has become familiar now, this creamy fruit is readily finding its way into Indian kitchens very interestingly. Prime Minister Narendra Modi recently emphasised this change by posting a reel on Instagram. He stated that Indian avocados are becoming more popular and that the fruit, once rather unfamiliar, is now appearing more often on dining tables and in the fitness and premium food list.
Not only that, but PM Modi also mentioned Andhra Pradesh farmer Karpa Varadaraj, who began producing avocados and now produces around four tonnes a year.
That increasing familiarity also raises a more interesting question: can avocado only be used for avocado toast? Its light, buttery taste and soft texture make it surprisingly easy to pair with many Indian ingredients and spices. So, if you have a ripe Indian avocado at home, there are a bunch of ways to add it to familiar dishes that you already enjoy. Here are some ideas that you can try beyond the usual avocado toast.
Avocado Chutney: Make It Tangy And Spicy
Avocado can be used to make creamy chutney an, and if you are wondering, it tastes nothing like guacamole. Blend half a ripe avocado with some coriander, green chilli, lemon juice, cumin and a little grated coconut.
The avocado gives the chutney a smooth, almost buttery consistency, whereas lemon and chilli give it a fresher tang rather than a heavy one. Serve it along with dosa, idli, parathas or even pakoras. As avocado has fibre and fat, it can also make a small serving more filling than just a plain herb chutney.
(Credits: Freepik)
Avocado Raita: A Creamy Side Without Much Work
For a quick lunch add-on, mash half a ripe avocado and add it to thick curd with some seasoning of roasted cumin powder, black salt and a little lemon juice. Add some finely chopped cucumber to make raita more familiar and appetising. The outcome is a thicker and much creamier raita than a traditional cucumber raita, with avocado's mild taste sitting calmly behind the tang of curd and cumin.
It works extremely well when paired along with pulao, biryani and also with stuffed parathas. You don't need to cook the avocados; simply mash them just before serving to maintain their fresh taste. Its fibre also counts toward the meal's overall fibre range.
Avocado In Chaat: Add It At The End
If you like bhel, papdi chaat or kachumber salad, try adding small cubes of ripe avocado just before you have to serve. You do not need to mash it here, but keep the pieces a bit chunky so their soft, buttery flavour contrasts with crisp papdi, puffed rice, roasted peanuts or the sev.
Toss the avocado pieces with lemon juice, roasted cumin and a little chaat masala rather than seasoning the fruit heavily. Don't cook the avocados as heat can make their texture lose some of its charm. Its fat and fibre also make it a more important add-on to a snack. As avocado is full of energy, even a small portion of it can make the meal more filling.
Avocado Paratha: Put It In The Dough
You think parathas can only be made of aloo, gobi, paneer, onion, etc.? Well, once you have a bite of avocado paratha, you will know that it's not only the case. Unlike the regular aloo-paratha filling, use its creamy consistency to knead into the dough itself. Mash a ripe avocado and knead a small amount into the whole-wheat flour with ajwain, cumin or chilli flakes and water to make a soft dough. Roll it like a regular roti or paratha and cook on a hot tawa.
The avocado adds moisture and fat, so you may require less oil or ghee while cooking the parathas. The cooked paratha feels soft with a slight flavour rather than an evident “avocado” taste. Pair it with curd, dal or a dry vegetable to make a familiar complete Indian meal.
(Credits: Freepik)
Avocado Stuffed Chilla: Make A Creamy Filling
A ripe avocado can change a simple besan chilla into a more filling breakfast or as a light meal. Make a thin besan chilla with cumin, chilli and the spices you usually use. For the filling, mash half an avocado with some lemon juice, chopped coriander, roasted cumin and a pinch of black salt. Spread this filling over the cooked chilla, fold and then serve instantly.
You can add finely chopped cucumber or some grated carrot for some extra crunch if preferred. The warm, savoury chilla contrasts nicely with the buttery avocado filling, whereas the lemon prevents the avocado from tasting a bit too heavy. Since the filling needs no cooking, you can just prepare it before you begin to make the chillas.
