Ingredients:

• 4 Medium carrots
• 1 tablespoon + 1 teaspoon cooking oil
• 1/2 teaspoon chili powder
• salt to taste
• 2 tablespoons shredded unsweetened coconut
• 1/4 teaspoon mustard seed
• 1 small red onion
• 3-4 dried red chili broken into 2-3 pieces
• few curry leaves

Method:

• Peel and wash carrots
• shred them using a shredder with smaller holes
• chop onion into small pieces
• add 1 teaspoon of oil to the skillet and coat throughly
• when hot, add shredded carrots and add chili powder, and salt and cook on low flame uncovered until all water is absorbed about 6-8 minutes
• add shredded coconut and mix with carrots and cook for another minute or two
• transfer to a bowl
• wash skillet (or use another skillet) and dry.  Add one tablespoon oil and once hot add chopped onion and fry until golden brown
• add curry leaves and dried red chilies and fry for another minute or two
• Now add cooked carrots and mix well
• Serve with rice