First cut off the ends of the cassava then continue to slice the rest into thick pieces. Once sliced, take each cassava pieces and make a slightly deep cut vertically in order to remove the skin. Using the knife pull off the skin from the cut. Once it's pulled out you may use your hands to easily pull off the thick skin from the cassava. When everything is peeled you may cut the slice into two making it smaller in size for a quick boil.

Use a deep pot to boil the cassava in. Add enough water to cover the roots, then add a tsp of salt and turmeric powder to let it boil for 20-30 min. 

To check if it's boiled, use a fork to poke the cassava piece and if it goes in smoothly it is ready for the next step. Drain the excessive water and set it aside for later use.

Use a deep pot to prepare this step for easier mixing. Let's start with adding olive oil, mustard seed, curry leaves, chopped garlic, and sun-dried chilli. Let it cook for 3 min. 

Add sliced onions, and quarter amount of a medium size tomato diced. leave it to cook for another 2 min more. Mix while it is cooking.

Add cumin, chilli flakes, chilli powder, turmeric powder, and the green chilli. Mix well then add the coconut and the boiled cassava. Mix carefully for the cassava to cover well with the coconut and the spices.

Add more salt if needed along with a squeeze of lime. turn off the stove and serve while it's still warm.