First wash and peel off the skin from carrot and cut it into very small cubes. Chop the onion finely. Take a wide pan, pre heat the oil, add mustard seeds, when it splutters add urad dhall, cumin seeds, asafoetida powder and curry leaves and fry it to golden brown. Now add the chopped onion and saute for a minute or two. Then add the chopped carrots to it. Add turmeric powder, curry powder ( See recipe) and salt to it. Add required amount of water and let it cook for 5 to 7 mts. When the carrot is nice and tender, it means curry is ready. If u see still some water in the pan, then drain it off and stir the curry under a low flame for two minutes. Now turn off the stove. This is a side dish for rice and this can be used as a side dish for chapathis and pooris too.