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

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