Gadjar Raita Kari - Carrot Pineapple Curry |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
I didnt quite have the same spices and there was that bit of pineapple in the fridge. It came out great. Ingredients:
* 1/4 c margarine or vegetable oil |
* 1 tbsp sesame seeds |
* 1 tbsp fennel seeds |
* 1 1/2 ts yellow mustard seeds |
* 1 1/2 ts ground turmeric |
* 1 ts ground cumin |
* 1 ts curry powder |
* 1/2 ts ground cloves |
* 1/4 ts cayenne |
* 1 lb carrots; peeled and sliced |
* 1 md banana; peeled and sliced |
* 1/2 cup diced pineapple |
* 1/4 c golden raisins |
* 1/2 c water |
* 1/2 c pineapple juice |
Directions:
1. About 1 ts salt Ground black pepper Chopped parsley or coriander -for garnish
2. Heat the margarine in a large nonreactive pan over medium heat. Add the fennel seeds, sesame seeds, mustard seeds turmeric cardamom curry powder cloves and cayenne and saute until fragrant about 30 seconds.
3. Add the carrots and saute until lightly coloured 3 to 5 minutes.
4. Stir in the banana, pineapple and raisins. Add the wate, pineapple juice salt and pepper to taste.
5. Bring to a boil cover reduce the heat to low and simmer until the carrots are tender but not mushy about 20 minutes.
6. Uncover increase the heat to medium and cook shaking frequently untilmost of the liquid is evaporated and the carrots and raisins are glazed 5 to 10 minutes.
7. Garnish with parsley
|
|