Avocado Kashmir

Recipe Ingredients

2 tablespoons	30ml	Ghee - --or, butter
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Chili powder
1/2 teaspoon	2.5ml	Turmeric
1/2 teaspoon	2.5ml	Coriander
1 teaspoon	5ml	Onion - chopped (small)
1 teaspoon	5ml	Tart apples - peeled and diced (small)
1		Cream of celery soup - --or--
1		Cream of chicken soup - --or-
1		Cream of shrimp soup
		Salt and pepper
2 cups	292g / 10oz	Eggplant, chopped and cooked*
3		Avocados - halved
1		Lemon - juice of
1 cup	160g / 5.6oz	Rice
1 1/2 cups	355ml	Condiments
		Raisins
1		Peanuts
		Chutney
		Toasted coconut
		Lime
		Scallions
		Preserved kumquats - (crumble

Recipe Instructions

* 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.

Source:
Cole Publishing Group Recipe Collection

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