Avocado Kashmir

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Title: Avocado Kashmir
Yield: 6 Servings
Categories: Indian, Poultry, Vegetables, Vegetarian


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 &
1 cn Cream Of Celery Soup --
1 cn Cream Of Chicken Soup --
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
Whole Peanuts
Toasted Coconut
Preserved Kumquats --
(crumbled bacon)

* 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.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini