|
Ingredients
|
Quantity
|
|
Margarine or vegetable oil
|
¼ cup
|
|
Cumin seeds
|
1 tbsp
|
|
Yellow mustard seeds
|
1 ½ tsp
|
|
Ground turmeric
|
1 ½ tsp
|
|
Ground cardamom
|
1 tsp
|
|
Curry powder
|
1 tsp
|
|
Ground cloves
|
¼ tsp
|
|
Cayenne
|
¼ tsp
|
|
Carrots- sliced or cut into chunks
|
450gms
|
|
Banana- peeled and sliced
|
1 medium
|
|
Golden raisins
|
¼ cup
|
|
Water
|
1 cup
|
|
Salt
|
1 tsp
|
|
Ground black pepper
|
to taste
|
|
Chopped fresh parsley or coriander
|
for garnish
|
Heat margarine or oil, add cumin seeds, mustard seeds, turmeric,
cardamom, curry powder, cloves and cayenne and Sauté until fragrant, about 30
seconds.
Add the carrots and Sauté until lightly colored, 3 to 5 minutes.
Stir in banana and raisins.
Add the water, salt and pepper. Bring to a boil, cover and reduce
the heat to low. Simmer until the carrots are tender but not mushy, about 20
minutes.
Uncover, increase the heat to medium, and cook, shaking the pan
frequently, until most of the liquid is evaporated and the carrots and raisins
are glazed, 5 to 10 minutes. Garnish with the parsley or coriander.
