|1 lb Carrots||1 tsp Mustard Seeds||Oil|
|3-4 Green Chillies||Salt|
|3-4 Curry Leaves|
|1 pinch Turmeric|
|1 pinch Hing|
|1 tbsp Grated Coconut|
Peel and finely chop the carrots.
In a skillet, add mustard seeds and wait to splutter.
Add the split green chillies, curry leaves, Hing and Turmeric.
Add the chopped carrots and cook on a medium flame until tender and soft.(About 10-15 minutes)
This can either be served as is or season with some grated coconut.
If adding coconut, add it 2-3 minutes before turning the stove off so that the coconut is not very raw and also helps keep the vegetable fresh longer.