Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Indian Poultry
Vegetables Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
