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Indian Carrot Curry (Gadjar Kari)

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      Title: INDIAN CARROT CURRY (GADJAR KARI)
 Categories: Miamiherald, Vegetables, Ethnic, Jewish
      Yield: 4 Servings
 
    1/4 c  Margarine or vegetable oil
      1 tb Cumin seeds
  1 1/2 ts Yellow mustard seeds
  1 1/2 ts Ground turmeric
      1 ts Ground cardamom
      1 ts Curry powder
    1/2 ts Ground cloves
    1/4 ts Cayenne
      1 lb Carrots; peeled and sliced
      1 md Banana; peeled and sliced
    1/4 c  Golden raisins
      1 c  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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