Avocado Kashmir

Ingredients

2 tbsp ghee -- --or -- butter 1/2 tsp ground cumin 1/2 tsp chili powder 1/2 tsp turmeric 1/2 tsp coriander 1 small onion -- chopped 1 small tart apples -- peeled & 1 diced 1 can cream of celery soup -- 1 or-- 1 can cream of chicken soup -- 1 or-- 1 can cream of shrimp soup 1 salt and pepper 2 cup eggplant -- chopped & cooked 3 avocados -- halved 1 juice of 1 lemon 1 cup rice WATER CONDIMENTS 1 raisins 1 whole peanuts 1 chutney 1 toasted coconut 1 lime 1 scallions 1 preserved kumquats -- 1 (crumbled bacon)

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Preparation
 
* 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 1
1/2 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.

Recipe By :

 

 
Servings:
6

 

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