Carrot Curry

Serves 4-6

Ingredients:

1 1/2-2 lb. (1-1.5 kg) fresh sliced carrots	1 1/2 tsp. of mustard seeds
8 oz. or 300 ml of fresh orange juice	1 Tbsp. of ground cumin seeds
water	4 cloves
1 tsp. of salt	1/4 tsp. of cayenne pepper
1 ripe banana	1/2 lb. (500 g.) of fresh peas, shelled
2-3 tsp. of raisins	1 1/2 Tbsp of cornflower
4-5 cardamom pods (seeds only)	1/2 tsp. of prepared curry powder (optional)
1 1/2 tsp. of ground turmeric

Instructions:

Scape the carrots and slice them on a slant - not too thin. Put them in a pot with the orange juice, salt and enough water to just cover. Simmer the carrots for about 5 minutes.

In a large skillet, heat the butter or ghee and add to it all the spices. Heat them for a few minutes, then add the carrots in their liquid, the raisins, and the banana, very thinly sliced. Simmer the curry slowly for about 1/2 hour. If the liquid seems too thin still, take some of it out into a cup and mix it well with a little cornflower. When you have a smooth, thin paste, return it to the curry and stir it in. Heat a few minutes more and the curry is ready to serve.