Indian Carrot Curry (Gadjar Kari)

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Indian Carrot Curry (Gadjar Kari) Ingredients

1/4 c Margarine or vegetable oil	1 lb Carrots; peeled and sliced
1 tb Cumin seeds	1 md Banana; peeled and sliced
1 1/2 ts Yellow mustard seeds	1/4 c Golden raisins
1 1/2 ts Ground turmeric	1 c Water
1 ts Ground cardamom	About 1 ts salt
1 ts Curry powder	Ground black pepper
1/2 ts Ground cloves	Chopped parsley or coriander
1/4 ts Cayenne

Instructions for Indian Carrot Curry (Gadjar Kari)

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 Posted to MM-Recipes Digest V3 #246 Date: 09 Sep 96 00:08:03 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

Main Ingredient: CarrotsCuisine: Uncategorized

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