Title: Avocado kashmir
 Categories: Indian, Poultry, Vegetables, Vegetarian
      Yield: 6 Servings
 
      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 &
           Diced
      1 cn Cream Of Celery Soup --
           Or--
      1 cn Cream Of Chicken Soup --
           Or--
      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
           -----Condiments-----
           Raisins
           Whole Peanuts
           Chutney
           Toasted Coconut
           Lime
           Scallions
           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.