4 carrots 2 Tbsp. onion (chopped) 1/2 tsp. urad dhal 2 tsp. hot green pepper(chopped) 1/4 tsp. mustard seeds 2 Tbsp. coconut (shredded) 3 Tbsp. oil salt to taste
Shred carrots with a shredder. In a 4 quart saucepan saute urad dhal and mustard seeds in oil. When mustard seeds crack, add the onion and green pepper. When the onion turns into golden color, add the shredded carrots, coconut and salt. Stir and add 1/8 cup of water. Keep on stirring often and when carrots become soft, remove from heat. Serve it hot with rice. 6 to 7 servings.