Avocado Kashmir

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

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. Recipe By :