Wash the leaves of the red radishes well.
Diacard those leaves that are yellow or withered. Chop the leaves finely
and place them in a saucepan (with all the water still clinging to the
leaves) and all ingredients except the desiccated coconut. Cover the pan
and cook over moderate heat. The red radishes leaves will produce
moisture and when it is almost evaporated, add the desiccated coconut
and stir over low heat for about 3 minutes. The coconut should have
absorbed all the liquid and fairly dry in consistency. Remove to a
serving dish and serve with white rice and curries.