Recipe - Indian Carrot Curry (Gadjar Kari)

One fourth cup Margarine or vegetable oil
1 tablespoon Cumin seeds
1 One half teaspoon Yellow mustard seeds
1 One half teaspoon Ground turmeric
1 teaspoon Ground cardamom
1 teaspoon Curry powder
One half teaspoon Ground cloves
One fourth teaspoon Cayenne
1 pound Carrots; peeled and cut or sliced up
1 md Banana; peeled and cut or sliced up
One fourth cup Golden raisins
1 cup Water
About 1 teaspoon salt
Ground black pepper
Chopped parsley or coriander
for garnish

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 MMRecipes Digest V3 #246

Date: 09 Sep 96 00:08:03 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM