wash carrots,peel the outer skin and finely chop and keep aside.
heat coconut oil in a deep pan or kadaayi,add mustard seeds and let it splutter.then add curry leaves, chopped shallot and green chili,saute untill shallot become soft.
then add chopped carrot,turmeric powder and salt.saute well for few seconds.Then sprinkle little water and close the pan with a lid.cook for 10-15 minutes in medium-low flame.cook until carrot become soft.
then remove the lid and stir the carrot for few more minutes.switch off the stove.