	Carrots	2
	Cabbage	1⁄4 , chopped (whole)
	Shredded coconut	3 Teaspoon
	Salt	1⁄2 Teaspoon (according to your taste)
	Oil	3 Teaspoon
	Mustard seeds	1 Teaspoon
	Urad dal	1 Teaspoon
	Dried red chili	3
	Curry leaves	6

Nutrition Facts

Serving size

Calories 159 Calories from Fat 96

% Daily Value*

Total Fat 11 g17%

Saturated Fat 3.3 g16.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 541.8 mg22.6%

Total Carbohydrates 14 g4.7%

Dietary Fiber 5.2 g20.7%

Sugars 6.2 g

Protein 3 g6%

Vitamin A 213.7% Vitamin C 45.4%

Calcium 7.3% Iron 5.9%

*Based on a 2000 Calorie diet

Directions

* Peel and cut the carrots in small cubic pieces.

* Shread the cabbage. Rinse both carrots and cabbage and drain all the water.

* In a big pan pour oil, mustard seeds when it splutters keep the flame in medium and add the urad dal, dry red chillies and curry leaves.

* Now add the cabbage and carrots and put salt, cover and cook till soft. Keep flame in medium low.

* Don'add any water, you will see water coming out from the vegetable. Cook till all the water is absorbed, and till the vegetable is cooked.

* Now off the stove and add the shreaded coconut and mix once and remove.

* The curry is now ready to be served as a side dish.