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Receta Indian Carrot Curry (Gadjar Kari)

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Raciónes: 4

Ingredientes

Cost per serving $0.80 view details

Direcciones

  1. Heat oil in a large nonreactive saucepan over medium heat. Add in cumin seeds, mustard seeds, turmeric, cardamom, curry pwdr, cloves and cayenne and saute/fry till fragrant, about 30 seconds. Add in carrots and saute/fry till lightly golden brown, 3 to 5 min. Stir in bananas and raisins. Add in water, salt and pepper to taste. Bring to a boil, cover and reduce heat to low. Simmer till carrots are tender but not mushy, about 20 to 25 min. Shake pan occasionally. Uncover, increase heat to medium, and cook, shaking the pan frequently, till most of the liquid evaporates and vegetables are glazed, 5 - 10 min. Garnish with parsley or possibly coriander.
  2. Yields 4 side-dishservings.
  3. 25 Indian Apple Chutney
  4. Note: The first Jews arrived in India more than 2,000 years ago. Three distinct communities later sprang up on the subcontinent: Bombay in the west, Cochin in the southwest; and in the east, Calcutta. This Bombay dish is sweetened with bananas and raisins, quite different from European honey-glazed carrots.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 220g
Recipe makes 4 servings
Calories 236  
Calories from Fat 132 56%
Total Fat 15.06g 19%
Saturated Fat 1.25g 5%
Trans Fat 0.35g  
Cholesterol 0mg 0%
Sodium 739mg 31%
Potassium 617mg 18%
Total Carbs 26.18g 7%
Dietary Fiber 5.3g 18%
Sugars 13.45g 9%
Protein 2.54g 4%
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