Contributed by (Recipe adapted from “International Vegetarian Union” at www.ivu.org/recipes)

Ingredients

¼ C Vegetable oil
1 Tbs Cumin seeds
1 ½ tsp yellow Mustard seeds
1 ½ tsp ground Turmeric
1 tsp ground Cardamom
1 tsp Curry powder
½ tsp ground Cloves
¼ tsp Cayenne
1 lb Carrots; peeled and sliced
1 medium Banana; peeled and sliced
¼ C Golden raisins
1 C Water
1 tsp Salt
Black pepper to taste
½ C Parsley, chopped

Instructions

Heat the oil in a large pan over medium heat. Add the cumin seeds, mustard seeds, turmeric, cardamom, curry powder, cloves and cayenne, and sauté until fragrant, about 30 seconds. Add the carrots and sauté 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 until most of the liquid is evaporated and the carrots and raisins are glazed, 5 to 10 minutes. Mix in fresh cut parsley. Serves 4.

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