Ingredients
- Carrot – 4 Nos
- Onion – 1 No
- Green Chillies – 4 Nos
- Coconut gratings – 2 tablespoon
- Curry leaves – few
- Oil – 2 teaspoon
- Mustard – 1/2 teaspoon
- Urad dhal – 1 teaspoon
- Jeera – 1/2 teaspoon
- Asafotida powder – a pinch
- Salt – 1 teaspoon
Scrap the skin from the carrot and cut it into small pieces.
Chop the onion and green chillies.
In a kadai put the oil and heat it. When it is hot add the mustard and when it pops up add the urad dhal, jeera, asafotida powder and fry till urad dhal turns light brown. Add chopped onion, green chillies along with curry leaves. Fry till the onion turns transparant. Add carrot pieces and mix well. Add salt, sprinkle a handful of water and close with lid. Cook in low flame till the carrot is soft. Add coconut gratings and mix again and remove from stove.