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Avocado Kashmir
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This recipe calls for cream of celery soup but you can replace it with cream of anything soup, per your preference. You may also substitute diced cooked chicken for the eggplant.

Serves: 4-6

Prep Time:
Cook Time:
Total Time:

North Indian Vegetarian-Dairy Main Dish

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2 tbsp. ghee (substitute butter)
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. turmeric
1/2 tsp. ground coriander
1 small onion,chopped
1 small tart apple,peeled and diced
1 can cream of celery soup
Salt and pepper, to taste
2 cups chopped eggplant, cooked
3 avocados, halved
Juice of 1 lemon
1 cup rice
1 1/2 cups water


  1. Heat ghee at medium in a skillet and add the spices. Adding the spices first will help release their flavor. Add the onion and apple and saute until soft, about 5 minutes (you may raise heat to medium-high). Add cream of celery soup, salt and pepper, and reduce heat to low.
  2. When soup is heated through add eggplant and continue cooking on low heat until ready to serve.
  3. Meanwhile, in a separate pot, combine rice with water. Cover and cook until water is absorbed and rice is tender (about 30 minutes or longer depending on type of rice).
  4. Peel the avocado. To prevent browning, rub the outer surface with lemon juice.
  5. To serve, place avocado on a bed of rice and spoon in curry eggplant mixture.
  6. Serve with sides of raisins, peanuts or your favorite chutney.

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