Avocado kashmir

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Ghee; --or -- butter
½ teaspoon Ground cumin
½ teaspoon Chili powder
½ teaspoon Turmeric
½ teaspoon Coriander
1 small Onion; chopped
1 small Tart apples; peeled & diced
1 can Cream of celery soup; --or--
1 can Cream of chicken soup; --or-
1 can Cream of shrimp soup
Salt and pepper
2 cups Eggplant; chopped & cooked *
3 Avocados; halved
Juice of 1 lemon
1 cup Rice
1½ cup Water ---condiments-----
Raisins
Whole peanuts
Chutney
Toasted coconut
Lime
Scallions
Preserved kumquats; (crumble

Directions

* or 2 cups cooked chicken or shrimp.

Heat ghee in skillet and add spices. Add onion and apple and saute until limp. Add soup, salt and pepper to taste and heat over low heat until smooth. Add eggplant (or chicken or shrimp). Place rice in 1½ cups water, cover and steam until tender. Peel avocados and rub with lemon juice to avoid discoloration. Place each half on a bed of rice on a salad plate and fill with the curry mixture. Place condiments in separate dishes and serve at the table.

Serves 6.

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