Indian Carrot Curry (Gadjar Kari)

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: Presidents Choice Magazine Posted to JEWISH-FOOD digest by Bob & Carole Walberg <walbergr@mb.sympatico.ca> on Sep 13, 1998,