Indian Carrot Curry (Gadjar Kari)

This Bombay dish is sweetened with bananas and raisins, quite different from European honey-glazed carrots.

1/4 c oil
1/4 c Chopped parsley or coriander
1 tb Cumin seeds or ground cumin
5 1/2 ts Yellow mustard seeds
5 1/2 ts Ground turmeric
1 ts Ground cardamom
1 ts Curry powder
1/4 ts Ground cloves
1/4 ts Cayenne (optional)
1 lb Carrots; sliced or cut into
1 Banana; peeled and sliced
1/4 c Golden raisins
1 c Water
1/2 ts Salt or to taste
Pepper

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.

Recipe by: Presidents Choice Magazine
Posted to JEWISH-FOOD digest by Bob and Carole Walberg on Sep 13, 1998
Via: BigOven