Indian Carrot Curry (Gadjar Kari)

Recipe Ingredients

1/4 cup	59ml	Margarine or vegetable oil
1 tablespoon	15ml	Cumin seeds
1 1/2 teaspoons	7.5ml	Yellow mustard seeds
1 1/2 teaspoons	7.5ml	Ground turmeric
1 teaspoon	5ml	Ground cardamom
1 teaspoon	5ml	Curry powder
1/4 teaspoon	1.3ml	Ground cloves
1/4 teaspoon	1.3ml	Cayenne
450		Carrots; sliced or cut into
		- chunks
1		Banana; peeled and sliced (medium)
1/4 cup	40g / 1.4oz	Golden raisins
1 cup	237ml	Water
1 teaspoon	5ml	Salt
		Ground black pepper to taste
		Chopped fresh parsley or
		- coriander for garnish

Recipe Instructions

1. Heat margarine or oil, add cumin seeds, mustard seeds, turmeric, cardamom, curry powder, cloves and cayenne and Saute until fragrant, about 30 seconds.

2. Add the carrots and Saute until lightly colored, 3 to 5 minutes. Stir in banana and raisins.

3. Add the water, salt and pepper. Bring to a boil, cover and reduce the heat to low. Simmer until the carrots are tender but not mushy, about 20 minutes.

4. Uncover, increase the heat to medium, and cook, shaking the pan frequently, until most of the liquid is evaporated and the carrots and raisins are glazed, 5 to 10 minutes. Garnish with the parsley or coriander.

4 to 5 servings

The Gil Marks book, The World of Jewish Cooking, is a treasure. He describes this as a traditional Indian Rosh Hashanah dish.

Source:
Mary Margaret McBride Encyclopedia of Cooking

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