Add the onion, chillies and curry leaves and saute, stirring frequently, until the onion turns golden-brown.
Add the kale, turmeric and salt. Add about 1/2 cup of water. When the water comes to a boil, turn the heat to low, cover with a lid, and simmer for about 25-30 minutes or until the kale is tender. Add more water if needed.
Toss in the coconut and serve hot with rice and dal or rotis/chapattis.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.