indian carrot curry (gadjar kari)

Categories
Miamiherald
Vegetables
Ethnic
Jewish
Yield
4 Servings
MeasureIngredient
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
¼ teaspoon Cayenne
1 pounds Carrots; peeled and sliced
1 medium Banana; peeled and sliced
¼ cup Golden raisins
1 cup Water
  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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