Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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
 450      gram          carrots; sliced or cut into
                        - chunks
   1      medium        banana; peeled and sliced
     1/4  cup           golden raisins
   1      cup           water
   1      teaspoon      salt
                        ground black pepper to taste
                        chopped fresh parsley or
                        - coriander for garnish

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.