This dish is a nice accompaniment to a chicken curry; it’s a fine side at a luncheon of sandwiches and makes a simple vegetarian meal on its own over a helping of basmati rice. The thick, sweet-savory sauce nicely complements the tender carrots. If you use the cardamom seeds, grind them with a mortar and pestle. And don’t be shy adding the banana—that’s what makes this dish unique and delicious.
- 1 cup freshly squeezed orange juice (about 2 medium oranges)
- 1 cup water
- 4 cups 1/4-inch-sliced carrots (about 6 medium carrots)
- 1/2 cup raisins
- 2 tablespoons ghee or butter
- 2 teaspoons curry powder
- 1/2 teaspoon turmeric
- seeds from 3–4 cardamom pods, freshly ground (optional)
- 2 tablespoons flour
- 1 very ripe banana, peeled, mashed
- 1/2 teaspoon salt
- freshly ground black pepper
- chopped fresh cilantro
- Bring the orange juice and water to a boil in a medium pot. Add the carrots and reduce the heat to a simmer; cook, uncovered, until barely tender, about 6 minutes. Stir in the raisins and remove the pot from heat; let stand.
- Melt the ghee or butter in a large skillet or pot over medium-high heat. Add the curry powder, turmeric, and cardamom seeds; cook, stirring constantly, just until fragrant, 1 to 2 minutes. Sprinkle the flour into the skillet and stir constantly until a smooth paste forms. Remove from heat.
- Drain the carrots and raisins, reserving the orange liquid. Add about half of the liquid to the curry powder mixture in the skillet, return the skillet to medium heat, and stir to combine. When the sauce thickens nicely, slowly add in the rest of the liquid, and then stir in the mashed banana. Add the carrots and raisins and stir to combine. Season with salt and pepper to taste.
- Garnish with cilantro and serve immediately.