Category: Vegetarian
Rating:
3.00
Servings: 6
Ingredients
2 tablespoon ghee -- --or -- butter
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon coriander
1 small onion -- chopped
1 small tart apples -- peeled &
1 diced
1 can cream of celery soup --
1 or--
1 can cream of chicken soup --
1 or--
1 can cream of shrimp soup
1 salt and pepper
2 cup eggplant -- chopped & cooked
3 avocados -- halved
1 juice of 1 lemon
1 cup rice
Water ----Condiments-----
1 raisins
1 whole peanuts
1 chutney
1 toasted coconut
1 lime
1 scallions
1 preserved kumquats --
1 (crumbled bacon)
Directions: How to Cook Avocado Kashmir
* 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 :
Related recipes:
Nimbu Rice
Molahu Kozhambhu
Fragrant Vegetable Stew (Jhalfaraazi)
Black-Eyed Peas With Mushrooms
Anai Pachadi