RFCJ RECIPE ARCHIVE
Posted by : Sharon Stein Carrot Curry, Indian: Gadjar Kari - pareve
The Gil Marks book, The World of Jewish Cooking, is a treasure. He describes this as a traditional Indian Rosh Hashanah dish. Gadjar Kari (Indian Carrot Curry) 1/4 cup margarine or vegetable oil 1 tablespoon cumin seeds 1 1/2 teaspoons yellow mustard seeds 1 1/2 teaspoons ground turmeric 1 teaspoon ground cardamom 1 teaspoon curry powder 1/4 teaspoon ground cloves 1/4 teaspoon cayenne 1 lb carrots, sliced or cut into chunks 1 medium banana, peeled and sliced 1/4 cup golden raisins 1 cup water About 1 teaspoon salt Ground black pepper to taste Chopped fresh parsley or coriander for garnish 1. Heat margarine or oil, add cumin seeds, mustard seeds, turmeric, cardamom, curry powder, cloves and cayenne and saute until fragrant, about 30 seconds. 2. Add the carrots and saute until lightly colored, 3 to 5 minutes. Stir in banana and raisins. 3. 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. 4. 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. 4 to 5 servings
