First wash carrots. Then peel it and cut into two pieces. Grate the carrot with chopper. Add green chillies, garlic and ginger. Grind onion, tomato, haldi powder, red chilli powder, cumin seeds and coriander seeds. Blend it into smooth paste. Once it is done then keep aside.

Heat oil in a kadai. Tadka : 4 curry leaves, 1/2 tsp cumin seeds and 1/2 tsp mustard seeds. Let it crackle for few seconds. Then add grated carrot. Mix it well. Then add the masala paste.

Salt as needed. Then transfer the curry in a cooker. Add coconut milk. Cover the lid and wait for 1 whistles. If you cook in a cooker the carrot will be tender.

Then transfer to a kadai. Cook for another 1 minute. Add slit green chillies. Once it is done then transfer to a serving bowl. Serve with hot..steam rice and chappati