Carrot Curry

This is again a very easy, quick but tasty dish and is typically south Indian.
You would need
Carrots - 1 pound/ 1/2 kg
Grated coconut - 1/4 cup (I use the dry shredded coconut for convenience)
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Asofoteida: a pinch
Red chillies - 1
Salt - as per taste (but as carrot is naturally sweet, you might want to use less salt)
Oil - 2 tsp
Curry leaves: 1/2 a stem (about 4-5 leaves)
Sugar: ¼ tsp – just a hint of sweetness
Peel and cut carrots into small cubes. (You might want to microwave it for 5 minutes after peeling as it gets soft and you can cut carrots much more easily this way)
Heat oil in a heavy saucepan and add mustard seeds and allow it to splutter. Add asofoteida and urad dal. When it begins to turn brown, add curry leaves to it.
Now add the diced carrots and salt and leave it covered for 7 minutes in medium heat. The carrot is done when it is crispy to bite and yet is completely cooked. If kept for a longer while, carrot becomes soggy and soft and does not taste as good. In the end, add the grated coconuts. Stir and remove from fire.