Tamil Nadu x Australia

Gunpowder avocado toast

Name: Gunpowder avocado toast
Total time: 15 min
Yield: 2 servings
Cuisine: Fusion
Ingredients: 4 thick slices whole wheat bread (wholemeal bread); 2 ripe avocado; 1 tbsp lemon juice; 2 tbsp finely chopped onion; 1 diced tomato; 1/4 cup arils pomegranate seeds; 1 1/2 tbsp urad dal (split black gram); 3 dried red chilli; 1 tbsp sesame seeds; 1 tbsp sesame oil; 1 sprig curry leaves; a few sprigs coriander leaves (cilantro); Salt, to taste

Cafe avocado toast, but someone's paati got to it first.

15 minTime

15 gProtein each

mediumSpice

Smashed, then spiced2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

544kcalsame

15 gproteinsame

18 gfibresame

15minutessame

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat bread (wholemeal bread)4 thick slices

Avocado2 ripe

Lemon juice1 tbsp

Onion2 tbsp, finely chopped

Tomato1, diced

Pomegranate seeds¼ cup arils

Urad dal (split black gram)1½ tbsp

Dried red chilli3

Sesame seeds1 tbsp

Sesame oil1 tbsp

Curry leaves1 sprig

Coriander leaves (cilantro)a few sprigs

Saltto taste

Method

5 steps

1Toast the urad dal and red chillies in a dry pan on medium low heat for 3 minutes. Add the sesame for 1 minute. Cool and grind coarse with a pinch of salt.
2Mash the avocado with the lemon juice, onion and a pinch of salt. Leave it chunky.
3Heat the sesame oil in a small pan on medium heat and fry the curry leaves for 20 seconds. Keep the oil.
4Toast the bread on a tawa on medium heat for 2 minutes a side and brush with 1 tsp of the curry leaf oil.
5Spread the avocado thick on each slice. Top with tomato, pomegranate, a heavy spoon of podi, the fried leaves and coriander. Drizzle the rest of the oil.

Serve it like this

Cut each toast on the diagonal and lean the halves against each other. Spoon a ridge of podi down the middle and tuck the fried curry leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu x Australia

Gunpowder avocado toast

Cafe avocado toast, but someone's paati got to it first.

15 minTime

15 gProtein each

mediumSpice

Smashed, then spiced2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

544kcalsame

15 gproteinsame

18 gfibresame

15minutessame

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat bread (wholemeal bread)4 thick slices

Avocado2 ripe

Lemon juice1 tbsp

Onion2 tbsp, finely chopped

Tomato1, diced

Pomegranate seeds¼ cup arils

Urad dal (split black gram)1½ tbsp

Dried red chilli3

Sesame seeds1 tbsp

Sesame oil1 tbsp

Curry leaves1 sprig

Coriander leaves (cilantro)a few sprigs

Saltto taste

Method

5 steps

1Toast the urad dal and red chillies in a dry pan on medium low heat for 3 minutes. Add the sesame for 1 minute. Cool and grind coarse with a pinch of salt.
2Mash the avocado with the lemon juice, onion and a pinch of salt. Leave it chunky.
3Heat the sesame oil in a small pan on medium heat and fry the curry leaves for 20 seconds. Keep the oil.
4Toast the bread on a tawa on medium heat for 2 minutes a side and brush with 1 tsp of the curry leaf oil.
5Spread the avocado thick on each slice. Top with tomato, pomegranate, a heavy spoon of podi, the fried leaves and coriander. Drizzle the rest of the oil.

Serve it like this

Cut each toast on the diagonal and lean the halves against each other. Spoon a ridge of podi down the middle and tuck the fried curry leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gunpowder avocado toast

Make it your way

Ingredients

Method

Gunpowder avocado toast

Make it your way

Ingredients

Method

Make it a meal