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Indian Carrot Curry (gadjar Kari)

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Jewish Ethnic, Jewish, Miamiherald, Vegetables 4 Servings

INGREDIENTS

1/4 c Margarine or vegetable oil
1 T Cumin seeds
1 1/2 t Yellow mustard seeds
1 1/2 t Ground turmeric
1 t Ground cardamom
1 t Curry powder
1/2 t Ground cloves
1/4 t Cayenne
1 lb Carrots, peeled and sliced
1 Banana, peeled and sliced
1/4 c Golden raisins
1 c Water
About 1 ts salt
Ground black pepper
Chopped parsley or coriander
for garnish
7 mg salt

INSTRUCTIONS

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%),  Source: Miami Herald, 9/5/96 formatted by Lisa
Crawford Posted to  MM-Recipes Digest V3 #246  Date: 09 Sep 96 00:08:03
EDT  From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

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