When mustard seeds splutter, add cumin. Fry till brown.
Now add curry leaves, green chillies and onion. Fry till soft but still a bit crunchy.
Add chicory. Stir every 30 seconds. After second stir, add salt. If you put salt after chicory starts cooking, salt releases water and sauté becomes watery.
Stir in 2 more times. Add coconut. Cook for 1 minute while stirring. Make sure chicory doesn't become soggy.
Serve hot with rice or roti.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/chicory-saute-with-coconut/