Carefully separate the leaves from stalks. Its always better to leave a tiny bit of stalk in the leaves, but take care no long sticks as well.
Wash and drain, keep aside. Heat oil in kadai, temper with the items given under “to temper” table. Add finely chopped onion and fry till transparent.
Add the drained leaves, salt and sugar.
Keep stiring to mix the salt for a minute, it will leave water, which helps in cooking the greens.
Cook in low flame for 5 minutes. The volume will reduce as it is cooking.
You can cook covered, but my grandma says do not cook any green covered with lid, it should be cooked open. I don't know the reason, but believe there is some good reason for it.
So as it cooks, the water that oozed out from the greens will evaporate apparently help the greens get cooked.
Once done, cook in high flame to evaporate excess water. Add grated coconut at last and give a fry for a minute.