Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   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 & 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 & cooked *
   3                    avocados -- halved
   1                    lemon -- juice of
   1      cup           rice
   1 1/2  cups          water
                        ***CONDIMENTS***
                        raisins
   1      whole         peanuts
                        chutney
                        toasted coconut
                        lime
                        scallions
                        preserved kumquats -- (crumbled bacon)

Preparation:

* 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.