Carrot curry

Ingredients:

  1/2 lb carrots, peeled and cubed or sliced
Optional: Fresh coconut scrapings 1/4 cup
Salt 4 teaspoons or to according to individual taste
Whole red chilies 2 or 3 broken into pieces
Optional: Turmeric powder a pinch*
: Asafoetida a pinch*
Optional: 1 teaspoon black/brown mustard seeds*
2 tablespoons vegetable oil
1 teaspoon or more cayenne pepper or red chili powder

Method:
Note:

 Carrots can be peeled, diced and steamed or just peeled and diced and cooked in the pan. Carrots can also be peeled and shredded Heat oil in a pan or saucepan. When hot add the optional mustard seeds.After the mustard seeds pop and crackle (make sure to cover the pan while the seeds are popping so they don't splatter everywhere) add the optional broken red chillies, optional asafoetida, optional turmeric powder, salt and the cubed or diced or sliced carrots and give it a good stir. Add a cup of water, cover and cook till the carrots are tender but not mushy which should be around 20 min. Keep checking often so the water does not evaporate and if necessary add water and cook till the carrot pieces are tender. After the carrots get cooked add the cayenne pepper powder and the optional fresh grated coconut and give it a good mix and remove from heat. If extra spicy is preferred add 2 teaspoons of cayenne pepper powder or red chili powder and give it a good mix before removing from heat.