A lot of us began a new year this April. Begin nings are always special, and one would like to begin well (What begins well ends well? ); especially if it is the start of a new year. Like Bengalis and Assamese, Burmese also ushered in their new year this April. And beginnings are incomplete without some authentic spread. If like me, you like trying different cuisines and would love to dig in some authentic Burmese fare, head straight to Burma Burma. 4th edition of their Thingyan menu takes inspiration from the countryside of Myanmar, with the locals in Central and Southern parts of the country, small hilly and coastal regions* like Hpa – An, Mawlamyine (Burma – Thai border), Mon, Kayah , Kayin States.
It is difficult to recreate the authentic flavours in the kitchen of your house without a good recipe to back it. So, we have got a recipe that will help you churn out the vibrant flavours in the comforts of your home.
Spicy & sour teal leaf avocado salad by Chef Ansab, Burma Burma
- Avocado 1 nos
- Fermented pickled tea leaf 2 tbsp
- Green tomato 1 nos
- Tomato 1/2 nos
- Peanuts 1 tbsp
- Broad beans 1 tbsp
- Sunflower seeds 1/2 tbsp
- Pumpkin seeds 1/2 tbsp
- White Sesame seeds 1/4 tsp
- Bird eye chilli 2 nos chopped
- Garlic chopped 2 cloves
- Lemon 1/2 nos
- Salad oil :- 1 tbsp
- Salt as req
- Cut the avocado in thin slices along with the tomatoes .
- Mix the tea leaves with the chopped garlic & chillies salt & lime juice add the salad dressing oil
- In a bowl mix all the above ingredients gently by hand add in the nuts toss it well & serve