Avocado kashmir
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Ghee; --or -- butter |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Chili powder |
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Coriander |
| 1 | small | Onion; chopped |
| 1 | small | Tart apples; peeled & diced |
| 1 | can | Cream of celery soup; --or-- |
| 1 | can | Cream of chicken soup; --or- |
| 1 | can | Cream of shrimp soup |
| Salt and pepper | ||
| 2 | cups | Eggplant; chopped & cooked * |
| 3 | Avocados; halved | |
| Juice of 1 lemon | ||
| 1 | cup | Rice |
| 1½ | cup | Water ---condiments----- |
| Raisins | ||
| Whole peanuts | ||
| Chutney | ||
| Toasted coconut | ||
| Lime | ||
| Scallions | ||
| Preserved kumquats; (crumble | ||
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 1½ 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.