Avocado Kashmir

2 tbsp Ghee; --or --butter
½ teaspoon Ground cumin
½ teaspoon Chili powder ½ teaspoon Turmeric
½ teaspoon Coriander
1 small Onion; chopped
1 small Tart apples; peeled and diced
1 can Cream of celery soup; --or--1 can Cream of chicken soup; --or-1 can Cream of shrimp soup
Salt and pepper
2 cups Eggplant; chopped and cooked or 2 cups cooked chicken or shrimp.
3 Avocados; halved Juice of 1 lemon
1 cup Rice
1 ½ cup Water Raisins Whole peanuts Chutney Toasted coconut Lime Scallions
Preserved kumquats; (crumble
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 ½ 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.