In my country, Avocados are green and remain this colour all through the ripening process. The only way to know if it's ready is by feel and this morning I cut one open only to find it still a little yellow, hard and a little bitter.
Since it is also scarce I would not like to waste it - anything I can use it in?
Would prefer something vegetarian please.
Edit:- x-post from r/askculinary and r/cooking
bon appetit
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