Cut the mooli into batons. Heat a frying pan over low heat and dry-roast the coconut, stirring constantly until it browns lightly.
Heat the oil in a karhai or heavy-based saucepan over low heat. Add the mustard seeds, cover and allow to pop briefly. Add the onion and cook until lightly browned. Stir in the turmeric, asafoetida, chilli and the mooli until well mixed. Add