Avocado Kashmir

Course : Avocado
Serves: 6
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Ingredients:

2 tablespoons ghee -- --or, butter
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon coriander
1 small onion -- chopped
1 small tart apples -- peeled and diced
1 can cream of celery soup -- --or--
1 can cream of chicken soup -- --or--
1 can cream of shrimp soup
1 teaspoon salt and pepper
2 cups eggplant -- chopped and cooked *
3 medium avocados halved
1 medium lemon -- juice of
1 cup rice
1 1/2 cups water
---CONDIMENTS---
1/2 Cup raisins
1 whole peanuts
1 jar chutney
1 Cup toasted coconut
1 medium lime
1 bunch scallions
4 medium preserved kumquats
4 slices crumbled bacon
 

Preparation / 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 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.


3 Kitchen's say:
  (1 1/2 Stars!)
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