Ingredients
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1 cup orange juice, freshly squeezed
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water, to cover
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1 teaspoon salt
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2 -4 tablespoons ghee or 2 -4 tablespoons olive oil
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4 -5 cardamom pods, seeds only
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1 1/2 teaspoons turmeric
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1 1/2 teaspoons mustard seeds
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4 whole cloves
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1 tablespoon cumin seed
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1/4 teaspoon cayenne pepper
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1/2-1 teaspoon curry powder
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3 tablespoons raisins
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1 1/2 tablespoons cornstarch
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1 ripe banana, sliced very thin
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4 -5 cups fresh carrots, peeled and sliced on a slant-not too thin
Instructions
- Place carrots, orange juice, and salt in a medium pot with enough water to cover the carrots. Bring to a boil and turn down heat, simmer for 5 minutes.
- In the meantime, in a large skillet, heat the butter and stir in all of the spices, stir until fragrant.
- Stir in carrots and their liquid, raisins, and banana. Simmer slowly over low heat for about 30 minutes.
- If the liquid seems too thin, take some out and whisk the cornstarch into it, then slowly stir it into the curry, heat a few minutes more until thick and it is ready to serve.