Baby carrots – sliced
Green chilies 3 slitted
Grated fresh coconut 2-4 spoons
Mustard seeds 1/4 spoon
Coconut oil few spoons.
In a wide wok, heat oil. Add mustard and chilies wait till it pops and crackles.
Then add carrots and salt, cover and cook briefly. Further add grated coconut and remove from heat.
Serve warm as a side dish.