Carrot and brussel sprouts cooked with coconut

1 large carrot grated
1 cup thinly sliced brussel  sprouts
2 tablespoons oil
½ teaspoon black mustard seeds
½ teaspoon fenugreek seeds
½ teaspoon cumin seeds
½ onion chopped
1 sprig curry leaves
2 dry chillies chopped
¼ cup desiccated coconut
2 tablespoon hot water
¼ teaspoon chilli powder
Pinch of turmeric powder
1 green chilli chopped
¾ teaspoon salt
1 green chilli chopped

Method

1. Soak the desiccated coconut in the hot water to make it fluffy.

2. Heat the oil in a pan. When oil gets hot, quickly add the mustard seeds, fenugreek seeds and the cumin seeds.

3. Add the chopped onions when the onions are caramelised add the curry leaves and chopped dry chillies and then the coconut.   Now add the chilli powder and the turmeric powder and stir well.   Now add the carrot and brussel sprouts, the chopped green chillies and salt and mix well.   Cook for about a minute or two and remove from stove and serve.