|¼ cup||Margarine or vegetable oil|
|1 tablespoon||Cumin seeds|
|1½ teaspoon||Yellow mustard seeds|
|1½ teaspoon||Ground turmeric|
|1 teaspoon||Ground cardamom|
|1 teaspoon||Curry powder|
|½ teaspoon||Ground cloves|
|1 pounds||Carrots; peeled and sliced|
|1 medium||Banana; peeled and sliced|
|¼ cup||Golden raisins|
|About 1 ts 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
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