Indian Carrot Curry (Gadjar Kari)
| Yield: | 4 Servings |
| Categories: | Ethnic, Jewish, Vegetables |
| 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 |
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