2 cloves garlic, finely chopped
1 teaspoon Indian curry powder
1 small serrano chile, minced
1. 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 with a fork a bit, but leave the mixture a little chunky. Set aside.
2. Heat the clarified butter or oil 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. When the spattering stops, 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.
3. Count to 10. Remove from the heat. Stir in the avocado mixture, but just barely, and transfer to a serving bowl. Serve warm or at room temperature. Garnish with remaining cilantro. Serve on toast, grilled food, scrambled eggs, a platter of tomatoes, and so forth.
Per two-tablespoon serving: 54 calories, 1 gram protein, 3 grams carbohydrates, trace sugar, 5 grams fat, 2 milligrams cholesterol, 66 milligrams sodium, 2 grams dietary fiber.