| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Ethnic, Healthy and, Main dishes, Rice, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 1/2 |
c |
Carrots; sliced fresh |
| 1 |
c |
Fresh orange juice |
|
|
Water |
| 1 |
ts |
Salt |
| 4 |
tb |
Butter or ghee |
| 1 |
|
Ripe banana |
| 2 1/2 |
tb |
Raisins |
| 4 1/2 |
|
Cardamom pods (seeds only) |
| 1 1/2 |
ts |
Turmeric |
| 1 1/2 |
ts |
Mustard seeds |
| 4 |
|
Whole clove |
| 1 |
tb |
Cumin seeds |
| 1/4 |
ts |
Cayenne |
| 1 1/2 |
tb |
Cornstarch |
| 1/2 |
ts |
Prepared curry powder (optional) |
INSTRUCTIONS
Scrape the carrots and slice them on a slant - not too thin. Put them in a
pot with the orange juice, salt, and enough water just to cover. Simmer the
carrots for about 5 minutes.
In a large skillet, heat the butter or ghee and add to it all the spices.
Heat them for a few minutes, then add the carrots in their liquid, the
raisins, and the banana, very thinly sliced. Simmer the curry slowly for
about 1/2 an hour. If the liquid seems to thin still, take some of it out
into a cup and mix it well with a little cornstarch. When you have a
smooth, thin paste, return it to the curry and stir in. Heat a few minutes
more and the curry is ready to serve.
Serving Ideas : serve on top a bed of brown, basmati, jasmine rice
Recipe by: Anna Thomas
Posted to MC-Recipe Digest V1 #775 by Lynn Cage <ltcage@onr.com> on Sep 7,
1997
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