Indian Carrot Curry (Gadjar Kari)
- 1/4 c. Vegetable oil
- 1 Tbsp. Cumin seeds or possibly grnd cumin
- 5 1/2 tsp Yellow mustard seeds
- 5 1/2 tsp Grnd turmeric
- 1 tsp Grnd cardamom
- 1 tsp Curry pwdr
- 1/4 tsp Grnd cloves
- 1/4 tsp Cayenne
- 1 lb Carrots, sliced or possibly cut into chunks (about 4 c.)
- 1 x Banana, peeled and sliced
- 1/4 c. Golden brown raisins
- 1 c. Water
- 1 tsp Salt or possibly to taste Pepper
- 1/4 c. Minced parsley or possibly coriander
- Heat oil in a large nonreactive saucepan over medium heat. Add in cumin seeds, mustard seeds, turmeric, cardamom, curry pwdr, cloves and cayenne and saute/fry till fragrant, about 30 seconds. Add in carrots and saute/fry till lightly golden brown, 3 to 5 min. Stir in bananas and raisins. Add in water, salt and pepper to taste. Bring to a boil, cover and reduce heat to low. Simmer till carrots are tender but not mushy, about 20 to 25 min. Shake pan occasionally. Uncover, increase heat to medium, and cook, shaking the pan frequently, till most of the liquid evaporates and vegetables are glazed, 5 - 10 min. Garnish with parsley or possibly coriander.
- Yields 4 side-dishservings.
- 25 Indian Apple Chutney
- Note: The first Jews arrived in India more than 2,000 years ago. Three distinct communities later sprang up on the subcontinent: Bombay in the west, Cochin in the southwest; and in the east, Calcutta. This Bombay dish is sweetened with bananas and raisins, quite different from European honey-glazed carrots.
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