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| 1/4 Tasse | Margarine or vegetable oil |
| 1 Esslöffel | cumin seeds |
| 1 1/2 Teelöffel | Yellow Mustard seeds |
| 1 1/2 Teelöffel | turmeric ground |
| 1 Teelöffel | cardamom ground |
| 1 Teelöffel | curry powder |
| 1/2 Teelöffel | cloves ground |
| 1/4 Teelöffel | cayenne pepper |
| 1 x ca. 450 g | carrots peeled, sliced |
| 1 mittel | Banana peeled, sliced |
| 1/4 Tasse | golden raisins |
| 1 Tasse | water |
| | black pepper ground |
| | Chopped parsley or coriander for garnish |
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About 1 ts salt
Heat the margarine in a large nonreactive pan over medium heat. Add the cumin seeds, mustard seeds, turmeric, cardamom, curry powder, cloves and cayenne, and saute until fragrant, about 30 seconds. Add the carrots and saute until lightly coloured, 3 to 5 minutes. Stir in the banana and raisins. Add the water, salt and pepper to taste. Bring to a boil, cover , reduce the heat to low and simmer until the carrots are tender, but not mushy, about 20 minutes. 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. Garnish with parsley.
mg salt
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