Indian Carrot Curry Gadjar Kari

Ingredients

1/4 cup margarine or vegetable oil 1 tbsp cumin seeds 1 1/2 tsp yellow mustard seeds 1 1/2 tsp ground turmeric 1 tsp ground cardamom 1 tsp curry powder 1/2 tsp ground cloves 1/4 tsp cayenne 1 lb carrots, peeled and sliced 1 medium banana, peeled and sliced 1/4 cup golden raisins 1 cup water 1 about 1 ts salt 1 ground black pepper 1 chopped parsley or coriander for ga, rnish	Advertisements

Preparation
 
Heat the margarine in a large nonreactive pan over medium heat. Add
the cumin seeds, mustard seeds, turmeric, cardamom, curry powder,
cloves and cayenne, and saute until fragrant, about 30 seconds.
Add the carrots and saute until lightly coloured, 3 to 5 minutes.
Stir in the banana and raisins.
Add the water, salt and pepper to taste. Bring to a boil, cover ,
reduce the heat to low and simmer until the carrots are tender, but
not mushy, about 20 minutes.
Uncover, increase the heat to medium, and cook shaking frequently
untilmost of the liquid is evaporated and the carrots and raisins are
glazed, 5 to 10 minutes. Garnish with parsley.

Nutritional info per serving: 198 cal; 2g pro, 22g carb, 13g
fat(54%), 709 mg salt

Source: Miami Herald, 9/5/96 formatted by Lisa Crawford

 

 
Servings: 4

 

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