Oil - 1 tbsp.
Mustard - 1/2 tsp
Urad Dhal - 1/2 tsp
Curry Leaves
Onion - 1/2 cup, diced
Green Chilli - 2, diced
Carrot - 2 cup, diced
Salt
Coconut - 1/4 cup, grated
Heat Oil in a medium pan.
Temper Mustard, Urad dhal and Curry Leaves.
Sauté Onion and Green Chilli until the Onion just turns translucent.
Add the diced Carrots and season with required Salt. Sprinkle little Water and cook closed for 10 min on medium heat until the Carrots are cooked through.
Garnish with grated Coconut and turn off heat.