Curried Avocado Salad

4 small or 2 large ripe avocados
juice of 1 lime, or more to taste
¹/4 c. chopped cilantro
10 fresh curry leaves,* each torn in half
salt to taste
1 Tbsp. vegetable oil
1 tsp. whole mustard seeds
1 clove garlic, minced or crushed
1 small onion, finely chopped
¹/2 tsp. curry powder
1 jalapeño, minced

* Curry leaves are the secret ingredient, available at Indian groceries. They can be omitted, but the salad won't be as spectacular.

Peel and pit the avocados. Dice in large chunks, avoid mashing. In a medium bowl, toss together avocado, lime juice, cilantro, curry leaves, and salt; set aside. In a small skillet over medium heat, add oil and mustard seeds. Cook until seeds splutter and pop (protect your eyes from flying seeds). Add onion and fry until cooked through. Stir in curry powder and jalapeno. Stir and fry until the onion has taken on the yellow color of the curry powder. Remove from heat and cool. Add to avocados and toss until evenly distributed. Serve!