PREPARATION

1. Heat 2 tablespoon oil in a pan, add 1/2 teaspoon black mustard seeds and let them pop.
2. Add, 1/4 teaspoon asafoetida, 1/2 teaspoon turmeric and stir.
3. Add, 1/4 teaspoon fenugreek seeds, 1 tablespoon split Bengal gram, 1 tablespoon split white lentils and Stir until they are light brown.
4. Add, 1 dry red chili, 8 curry leaves and mix.
5. Add, 390 grams carrot and mix well so that all the oil coats the carrots and they are seared lightly.
6. Add, 110 milliliters water and cook for 5 minutes.
7. Add 1/2 teaspoon coriander powder, 1 teaspoon salt, 1/2 teaspoon sugar and mix it well.
8. Add 40 grams coconut and mix well. Stir for a few minutes.
9. Serve hot.