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