Baby Corn Carrot Poriyal (Stir Fry)

I am a veggies lover.I love to add as many vegetables as possible to every meal I cook.They not only add nutrients and make meals healthy,but add colours to my food and make it beautiful and tempting.I keep adding two or three vegetables each time I make poriyal (stir fry) instead of just one.The other day I got really tender and fresh baby corns and I wanted to use them before they mature.So instead of waiting for weekend to cook some thing special with them,I made a simple stir fry using carrot baby corns and added loads of coconut.It tasted so wonderful and yummy that I have to share it here even though it can hardly be called as a recipe.Minimum ingredients,less time in kitchen but one healthy and absolutely tasty dish to serve with sambar/rasam/chapathis.Just make sure you use freshest possible vegetables.They should be tender n crunchy.Give it a try and you will love it :)

Baby corn carrots stir fry
Star ingredients:baby corn and fresh carrots
Time:15 minutes
Serves:3
Ingredients:
2 large fresh carrots
2 fresh baby corns
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 teaspoon urad dal
1/2 teaspoon mustard seeds
2 tablespoons shredded coconut
5-6 curry leaves
Salt
Oil to temper
Method:
1.Peel and chop carrots into desired size.Peel and remove the lace like cover of baby corn and chop into the same size as carrots.
2.Add 1 teaspoon oil to a kadai and heat it on medium flame.Once hot temper mustard,urad dal,curry leaves and asafoetida.
3.Add the chopped vegetables,salt,chilli powder and saute for 7-10 minutes.The vegetables should be cooked yet crunchy.They should not turn mushy.
4.Add the shredded coconut,stir once and remove from flame.Serve with steamed rice,sambar/chapati
Notes:
1.You can keep the shredded coconut ready and mix while serving.If you keep the stir fry for long time after mixing coconut it will turn soggy.
2.For any stir fry/gravy that has coconut should be consumed as early as possible after making.There are chances it might turn stale if kept for long time(you can of course refrigerate).
3.Do not add water while cooking this,as the dish may turn soggy.
4.You can add onions instead of asafoetida but asafoetida tempering is simply great in this dish