Chef Ajay Chopra
Nov 07, 2017
1.Cut the avocado into big chunks, break green chilies with hand. Heat olive oil in a pan. Add cumin seeds, garlic, green chilies, avocado and sauté. Add sesame seeds and continue to sauté.
2.Add sea salt, coconut, and mix. Add coriander leaves and cook for three to four minutes. Put the mixture in a mortar and pound with the pestle to a coarse paste.
3.Serve with bhakri.