You can even eat it as a dip with some garlic bread/sticks/nachos.
Ingredients
- 12 bread slices
- 1 avacado medium size
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped tomatoes
- 2 tbsp chopped cilantro/coriander
- 1/4 tsp of any pickle or lemon juice
- 1-2 chopped green chilli
- 1/4 tsp roasted jeera/cummin powder
- salt to taste
Cut the avacado into half, discard the seed and scoop out the pulp into a bowl. Add rest of the ingredients to it and mash it with a fork to a smooth paste. And your stuffing in ready.
Apply the spread to one slide of bread and close it with another.Heat a tawa and toast the bread with some butter/ghee until light golden brown. Slice in triangle and serve hot.
Note:
Make sure it is ripe when you buy it ... it will be slightly soft without dark spots.
A firm avocado will ripen in a paper bag or in a fruit basket at room temperature within a few days. As the fruit ripens, the skin will turn darker. Avocados should not be refrigerated until they are ripe. Once ripe, they can be kept refrigerated for up to a week. If you are refrigerating a whole avocado, it is best to keep it whole and not slice it in order to avoid browning that occurs when the flesh is exposed to air.
