Andhra style carrot curry

There are only so many vegetables my family eats, and life often seems like a constant struggle to escape the commonplace of recipes. This Andhra style carrot curry that was made by combining a couple of recipes from the internet is one I am definitely making again.

Carrots - 2, large cut into small pieces
Mustard seeds- 1 tsp
Asafoetida - pinch
Green chilies - 2 or 3, whole
Ginger - 1/2", grated
Curry leaves - 1 sprig
Coriander powder - 1 1/2 tsps
Toasted sesame seeds - 2 tbsps, lightly crushed
Red chili flakes - 1/2 tsp
Salt to taste
Oil - 1 tbsp

Method

Heat oil in a cooking vessel. Once hot, add the mustard seeds, and after they start to splutter, add the curry leaves, green chilies, asafoetida and ginger and saute for 5 to 6 seconds. Add the chopped carrots and mix.
Cook without lid on medium flame for 4 to 5 mts, mixing the contents once in a while. Reduce flame, add salt and cook till the carrots are soft, approx 25 mts.
Remove lid, add the coriander powder and mix. Cook for 2 to 3 mts. Add the crushed toasted sesame seeds and crushed red chili flakes and mix.
Turn off flame and remove into a serving bowl. Serve warm with rice or rotis.