Crush the spices and shallot to a coarse  mixture without adding water

Combine grated carrot, carrot cabbage and chopped onions in a bowl

Add the crushed spice mixture salt and asafoetida  into the carrot cabbage onion mixture and combine it well

Heat 1 tsp of oil in a pan. Once oil gets hot  add mustard

Once mustard splutters add torn red chilli and curry leaves.

Add the carrot cabbage mixture from step 4 and sauté in medium heat till water content gets dried

Garnish with grated coconut and coriander leaves