Peel and chop onions. (Quantity of onion should approximate to 1/3rd the quantity of chopped lal math leaves.)
Slit green chili lengthwise in two pieces and deseed it.
Heat a kadai and add oil. (I prefer to use an iron pan to cook this leafy vegetable. I use non-stick pans only when absolutely needed.)
Add mustard seeds, and when they start to splutter, add hing and turmeric powder.
Add chopped garlic and when the garlic starts to turn golden brown add green chili pieces.
Saute for half a minute and then add chopped onion.
Saute till onion turns translucent and then add chopped lal math leaves.
Add salt and red chili powder, and mix properly.
Cover and cook on low flame for 7-8 minutes. (Lal math should be around 70% cooked at this stage.)
Add grated coconut and cook for another 2-3 minutes. (Keep stirring intermittently.)
Turn off flame, and serve hot with bhakri (or roti) and some curd.