In a pan dry roast maize until it starts changing colour.
Transfer to a plate and allow it to cool.
In the same pan add oil and mustard and urad dhal.
When they splutter, add the curry leaves, onion and green chillies.
Stir them until the onions are golden.
Add the carrots and finely chopped greens.
Add salt, give a stir and cover the pan.
Cook on low flame until the carrot is soft and there is no water left.
Add water and let it come to boil.
Add the roasted maize to it and keep on stirring until it absorbs all the water.
Keep flame to low, cover the pan and let it cook for a few minutes.
Remove from flame and serve it hot with a side dish of your choice.
