Avocado, 1 pc

Avocado is known by the same name in Hindi and German (Avocado). It has tough, dark green to near-black skin over pale green, buttery, smooth flesh surrounding a single large central seed.

It is not a traditional Indian ingredient but is increasingly used in salads, sandwiches, and dips, and can be mashed into a version of guacamole or mixed into a raita-style side.

How to use

• Leave at room temperature until it yields gently to pressure, which signals ripeness.
• Cut lengthwise around the seed, twist the halves apart, and remove the seed with a spoon or careful knife tap.
• Once cut, the flesh browns quickly in air; a squeeze of lemon juice slows this, and it is best eaten the same day.