Welcome to show me the curry dot com.

I'm Hittle.

I'm in Asia and today we're gonna show you how to make avocado.

Perata's sounds delicious.

Absolute.

I love avocado, So I know this is gonna be fabulous.

So we're using too nice and ripe avocados.

And, of course, the way you know, in avocados ripe this first of all, the skin is darker and not as bright green.

And when you touch it and just slightly press on it, it gives way just a little bit and shouldn't be too mushy.

And if it's solid as a rock, then definitely it's not right.

So these air perfect right now.

So we're gonna take a knife.

You just have a video on how to bigger.

Absolutely.

So we're gonna cut just all the way around because there's a seat in the middle and twisted open wall.

A perfect beautiful, just these air so beautifully, right?

So we're gonna take these avocados and remove him so we just make some small cuts into it.

You can take a spoon and shoot, scoop right out.

Like so.

So you're gonna do the same thing to all of them.

Sleepy avocados are a little tough.

You might need to use a potato masher, but odds are beautiful, but I'm still gonna use a potato masher just to help it through.

I'm gonna just mash them up, smashed up nicely.

You're gonna have a few other ingredients to this.

So one smashed.

It ended up being about one and 1/2 cups packed of avocado Cole.

And once it's nicely match, we're gonna add two tablespoons of lemon juice.

Now the lemon juice provides a nice tangy flavor as well as keeps the avocado nice and green.

It's really important.

One teaspoon of salt.

We have two tablespoons of chopped garlic, green chiles chopped to taste and about 5 to 6 sprigs of cilantro, which is chopped finely half teaspoon roasted cumin powder and one tablespoon of oil.

And now we're gonna mix it together and get this all incorporated.

Well, this reminds me of welcome all you have left.

I don't know what an idea, and at this point you could do a taste test and make sure all the flavors are according to your taste.

And one important thing is we've added about a teaspoon of salt.

Right now, if you're gonna have these all by themselves, like traditional burrata.

Then you need the salt to be a little up a little bit because you stopped incorporate about two cups of flour into it.

But if you're gonna have these with your normal meal, then you can scale down the salty Don't need as much right now, at this point, what we're gonna do is you're gonna add approximately two cups off your body.

But again, what little time incorporated Niki meeting it.

And you may or may not need a little bit more or less again, depending on the size of your avocado and the consistency and the texture of it.

Right, So we got a little less time and incorporate it in both two cups of other.

But I think we're gonna need a little bit more needs to kind of leave your hands.

Your hands should be clean your bowl to be clean.

That's a perfect sign of good consistency for such a body or project.

So here's about 1/4 cup more.

This has come together, Will.

I'm gonna just needed for another minute.

That's about it.

And I started off adding an additional quarter cup, but we only needed about two tablespoons.

So after that, initial two cups goes in there just at a tablespoon at a time until you get to this consistency and by accident.

If you add too much flour, you can always Sprinkle just a little bit of water on it.

Just for that flower to incorporate in.

That looks good.

I mean, smells really good.

And, as always, you're gonna just just a little bit of oil so that that doesn't fall.

Makudi All right, this point, you can also put it in a clean, wrap it in a block and just freeze it for later on.

You know, if we ever get our cut of the damn right, it's a great way of using it and we'll cover and let it rest for about 15 minutes before we start making.

It's been about 20 minutes or does been resting, and we're gonna give it one more need, and we're gonna just divide this out into small portions so we can roll them out.

Can we have some extra dry brought the outdoors, gonna roll it in there so it makes our rolling a lot easier.

And over here I have a skillet A and I'm going to put it on medium heat and a lot of heat up.

This oughta is actually itself to them.

Now you're Tripathi Otto on your body door.

Basically, Just keep that in mind.

That's very easy to rule.

You just you don't have to work as hard.

And you can shake off all the excess dry flour from here and the eyes nice and hot.

Big enough with the routine on top.

We're not just moored around.

Just move it.

We're gonna allow it to cook, and you're going to see notice a little color changing and a little bubbles appearing Expo perfectly gonna flip it around?

That's great.

And take a little bit oil and smear it over the top and flip it.

Let's sit down, take a little bit of oils side as well and flip it again.

And once it's done, take it out and put it in a hot case.

Your treat.

So we made a few of the avocado protest and the recipe we showed you makes approximately 15 to 16 of them.

But look at it has a nice green light green color to it's fantastic.

And if you feel it?

They're super soft, like absolutely soft.

And let's give it a try.

Mmm, so good.

Um, this little bit of lemon juice and garlic, Of course, there are very subtle avocado flavor, but it's so yummy.

Delicious, And it's so soft and round, as I usually had just by themselves over the years.

Your e can do that are you can even have it with something.

Sorry to show something that this is really good.

Yeah, exactly.

And you know, avocado is always referred to as like, a super fruit, because it's got fats in it.

But it's a healthy fat that your body actually needs.

And those are the kind of fats that actually helped the reduced fat in your body.

So it's a great way to incorporate it into your diet and even the kids.

If they're picking about eating avocados, then I mean, they won't even notice.

I mean, it's like it's great.

It's wonderful.

Yeah, absolutely.