Sweet Carrot And Banana Curry Gadjar Kari Recipes

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SWEET CARROT AND BANANA CURRY (GADJAR KARI)



SWEET CARROT AND BANANA CURRY (GADJAR KARI) image

Categories     Vegetable     Side

Yield 4 servings

Number Of Ingredients 16

1/4 cup vegetable oil
1 tablespoon cumin seeds or ground cumin
5 1/2 teaspoons yellow mustard seeds
5 1/2 teaspoons ground turmeric
1 teaspoon ground cardamom
1 teaspoon curry powder
1/4 teaspoon ground cloves
1/4 teaspoon cayenne
1 pound carrots, sliced or cut into, chunks (about 4 cups)
1 banana, peeled and sliced
1/4 cup golden raisins
1 cup water
1 teaspoon salt or to taste
Pepper
1/4 cup chopped parsley or coriander
2 med. cloves garlic

Steps:

  • Heat the oil in a large non-reactive saucepan over medium heat. Add cumin seeds, mustard seeds, turmeric, cardamom, curry powder, cloves and cayenne and sauté until fragrant, about 30 seconds. Add carrots and sauté until lightly golden, 3 to 5 minutes. Stir in bananas, garlic and raisins. Add water, salt and pepper to taste. Bring to a boil, cover and reduce heat to low. Simmer until carrots are tender but not mushy, about 20 to 25 minutes. Shake pan occasionally. Uncover, increase heat to medium, and cook, shaking the pan frequently, until most of the liquid evaporates and vegetables are glazed, 5 to 10 minutes. Garnish with parsley or coriander.

CARROT KARI



Carrot Kari image

Naturally sweet stewed carrots with tangy mustard and curry leaves. If you can't find curry leaves, dried bay leaves or dried basil leaves can be substituted - the flavor will be a little different but similar. I left out the split peas and used fresh basil leaves when I made it. Serve over warm rice. From Julie Sahani's Indian Regional Classics.

Provided by Random Rachel

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons canola oil
1 teaspoon brown mustard seeds
2 teaspoons yellow split peas, lightly crushed
1 teaspoon ground turmeric
1/2 teaspoon paprika
24 curry leaves (basil or bay can be substituted)
2 dried arbol chiles
1 1/4 lbs carrots, sliced crosswise
salt and pepper, to taste
cooked basmati rice, to serve

Steps:

  • Heat oil in a skillet over low heat, and cook the mustard seeds about 30 seconds, keeping the pan covered until they stops popping.
  • Stir in the peas, turmeric, paprika, curry leaves, and chiles and cook for 2 minutes over medium high heat, stirring often.
  • Add the carrots, and 1 cup of water. Bring to a boil, reduce heat and cook covered until the carrots are very soft, about 20 minutes.
  • Uncover the pan, and cook over high heat for about 5 minutes until the excess liquid is evaporated. Serve over hot basmati rice.

Nutrition Facts : Calories 133.1, Fat 7.7, SaturatedFat 0.6, Sodium 98.9, Carbohydrate 15.6, Fiber 4.8, Sugar 7.1, Protein 2.1

GARJARELA (SWEET CARROT DESSERT)



Garjarela (Sweet Carrot Dessert) image

Make and share this Garjarela (Sweet Carrot Dessert) recipe from Food.com.

Provided by English_Rose

Categories     Dessert

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

10 large carrots, peeled and grated
7 tablespoons butter
5 cloves
6 green cardamoms, crushed
1 small piece cinnamon stick
1/3 cup milk
4 ounces granulated sugar

Steps:

  • Bring a pan of water to the boil. Add in the grated carrots and simmer for 10 minutes. Drain into a colander.
  • Melt the butter in a pan with the cloves, cardamom and cinnamon on a very low heat.
  • Add the milk and stir well.
  • When you can smell the cardamom, add the sugar.
  • Stir until the sugar has dissolved and then add in the drained carrots.
  • Cook gently, stirring, until the liquid has cooked off, around 5 minutes.
  • Cover and cook on a very low heat for 15 minutes.

Nutrition Facts : Calories 374.7, Fat 21.3, SaturatedFat 13.3, Cholesterol 56.3, Sodium 277.3, Carbohydrate 46.5, Fiber 5, Sugar 36.5, Protein 2.5

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