Indian Carrot Curry (Gadjar Kari)
| Yield: | 4 Servings |
| Categories: | Vegetables, Jewish, Holidays |
| 1/4 | c | Vegetable oil |
| 1 | tb | Cumin seeds or ground cumin |
| 5 1/2 | ts | Yellow mustard seeds |
| 5 1/2 | ts | Ground turmeric |
| 1 | ts | Ground cardamom |
| 1 | ts | Curry powder |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Cayenne |
| 1 | lb | Carrots; sliced or cut into chunks (about 4 cups) |
| 1 | Banana; peeled and sliced | |
| 1/4 | c | Golden raisins |
| 1 | c | Water |
| 1 | ts | Salt or to taste |
| Pepper | ||
| 1/4 | c | Chopped parsley or coriander |
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