| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Jewish |
Jewish, Holidays, Vegetables |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 1 |
tb |
Cumin seeds or ground cumin |
| 5 1/2 |
ts |
Yellow mustard seeds |
| 5 1/2 |
ts |
Ground turmeric |
| 1 |
ts |
Ground cardamom |
| 1 |
ts |
Curry powder |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Cayenne |
| 1 |
lb |
Carrots; sliced or cut into chunks (about 4 cups) |
| 1 |
|
Banana; peeled and sliced |
| 1/4 |
c |
Golden raisins |
| 1 |
c |
Water |
| 1 |
ts |
Salt or to taste |
|
|
Pepper |
| 1/4 |
c |
Chopped parsley or coriander |
INSTRUCTIONS
Heat oil in a large nonreactive saucepan over medium heat. Add cumin seeds,
mustard seeds, turmeric, cardamom, curry powder, cloves and cayenne and
saute until fragrant, about 30 seconds. Add carrots and saute until lightly
golden, 3 to 5 minutes. Stir in bananas and raisins. Add water, salt and
pepper to taste. Bring to a boil, cover and reduce heat to low. Simmer
until carrots are tender but not mushy, about 20 to 25 minutes. Shake pan
occasionally. Uncover, increase heat to medium, and cook, shaking the pan
frequently, until most of the liquid evaporates and vegetables are glazed,
5 to 10 minutes. Garnish with parsley or coriander. Yields 4 side-dish
servings. PER SERVING: CALORIES 207, PROTEIN 2 G, FAT 11 G, CARBOHYDRATES
25 Indian Apple Chutney
Note: The first Jews arrived in India more than 2,000 years ago. Three
distinct communities later sprang up on the subcontinent: Bombay in the
west, Cochin in the southwest; and in the east, Calcutta. This Bombay dish
is sweetened with bananas and raisins, quite different from European
honey-glazed carrots.
Recipe by: President's Choice Magazine
Posted to JEWISH-FOOD digest by Bob & Carole Walberg
<walbergr@mb.sympatico.ca> on Sep 13, 1998, converted by MM_Buster v2.0l.
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