Avocado Kashmir

2 tbl Ghee or Butter
1/2 tsp Ground Cumin
1/2 tsp Chili Powder
1/2 tsp Turmeric
1/2 tsp Coriander
1 sm Onion -- chopped
1 sm Tart Apples -- peeled & Diced
1 can Cream Of Celery OR Cream of Chicken OR Cream of Shrimp Soup
Salt And Pepper
2 cups Eggplant -- chopped & cooked (or cooked chicken or shrimp)
3 Avocados -- halved
Juice Of 1 Lemon
1 cup Rice
1 1/2 cup Water

Condiments:
Raisins
Whole Peanuts
Chutney
Toasted Coconut
Lime
Scallions
Preserved Kumquats --
(crumbled bacon)

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