Mix the oil, Keralan curry, salt and pepper in bowl.
Coat the peppers, eggplant, pineapple and onions with the curry powder mixture.
Grill all the coated vegetables and the pineapple. Set aside.
Arrange the grilled vegetables, pineapple and avocados attractively on individual plates. Drizzle with vinaigrette.
Sprinkle with chivesand Kashmiri garam masala. Serve.
2 yellow peppers, cut into large dice
2 red peppers, cut into large dice
1 eggplant sliced
3 red onions, peeled and sliced into rounds
1 pineapple, peeled, cored, and sliced
2 cups extra virgin olive oil
2 tablespoons Keralan curry
1 tablespoon salt
½ teaspoon ground black pepper
2 avocados pitted, peeled and cut into wedges
1 table spoon, finely minced chives
¼ teaspoon Kashmiri Garam Masala