Preparation:
1. Heat margarine or oil, add cumin seeds, mustard seeds, turmeric, cardamom, curry powder, cloves and cayenne and Sauté until fragrant, about 30 seconds.
2. Add the carrots and Sauté 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
The Gil Marks book, The World of Jewish Cooking, is a treasure. He describes this as a traditional Indian Rosh Hashanah dish. |
