Served as accompaniment. Vegetarian dish. Speciality: Low Protein diet.

1 large Avocado, peeled and pitted (or 2 small)

1 small Tomato, chopped

2 Tablespoons Lemon Juice or Lime Juice

1/4 cup shredded fresh or desiccated Coconut (unsweetened)

2 Tablespoons Shallots, finely chopped

2 Garlic Cloves, unpeeled

1/2 teaspoon Salt

1/4 cup Cilantro, finely chopped

1 Serrano Pepper or Thai Chile, finely chopped or 2 Jalapenos, finely chopped

2 Tablespoons shredded or desiccated Coconut

Dry roast the 2tbsp of coconut in a dry skillet on medium heat. Stir constantly until uniformly golden brown. In a bowl, mash avocado. Add 1/4 cup of coconut, tomato and lime juice. Mix well. In a skillet, dry roast garlic cloves with skin over medium heat until skins start to brown. Remove skin and place in a blender. Add shallots to the blender along with salt and process to a paste. Add the garlic paste to the avocado mixture. Also, add cilantro and chilies. Stir well to mix. Garnish with roasted coconut and serve with dosas or puris.

Preparation time: 10 minutes

Cooking time: 15 minutes

Yields: 3 cups

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