INDIAN CARROT CURRY (GADJAR KARI)

      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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