Avocado Kashmir



INGREDIENTS:

2 tb Ghee -- --or -- butter 

1/2 ts Ground Cumin

1/2 ts Chili Powder

1/2 ts Turmeric

1/2 ts Coriander

1 sm onion -- chopped

1 sm Tart Apples -- peeled &  Diced

1 cn Cream Of celery Soup
or
1 cn Cream Of Chicken Soup
or
1 cn Cream Of Shrimp Soup

salt and pepper

2 c  Eggplant -- chopped & cooked

3    Avocados -- halved

Juice Of 1 Lemon

1 c  Rice

1 1/2 c  Water

Condiments:

Raisins

Whole Peanuts

chutney

Toasted Coconut

Lime

Scallions

Preserved Kumquats (crumbled bacon)

DIRECTIONS:

* or 2 cups cooked chicken or shrimp.
  
1. 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



Avocado Kashmir