Avocado Kashmir

• 2 tablespoons ghee (clarified butter) or butter
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon coriander
• 1 small onions chopped
• 1 small apples tart, peeled and diced
• 1 can soup, cream of celery or cream of chicken or cream of shrimp
• 1 x salt and black pepper to taste
• 2 cups eggplant chopped and cooked
• 3 each avocados halved
• 1 each lemon juice of
• 1 cup rice
• 1 1/2 cups water

1. -----Condiments-----
2. Raisins Whole Peanuts Chutney Toasted Coconut Lime Scallions Preserved Kumquats (crumbled bacon)
3. Heat ghee in skillet and add spices.
4. Add onion and apple and saute until limp.
5. Add soup, salt and pepper to taste and heat over low heat until smooth.
6. Add eggplant (or chicken or shrimp).
7. Place rice in 1 1/2 cups water, cover and steam until tender.
8. Peel avocados and rub with lemon juice to avoid discoloration.
9. Place each half on a bed of rice on a salad plate and fill with the curry mixture.
10. Place condiments in separate dishes and serve at the table.

ghee, cumin, chili powder, turmeric, coriander, onions, apples, soup, salt, avocados halved, lemon juice of, rice, water

Taken from recipeland.com/recipe/v/avocado-kashmir-4238 (may not work)