Soak desiccated coconut in coconut water for 1 hour.

Wash and finely chop the kale.

Combine kale, onion, curry leaves, turmeric, and green chilies in a bowl.

Squeeze excess water from the soaked coconut and add to the kale mixture.

Let the mixture sit for 15 minutes.

Heat a skillet over medium heat.

Add mustard seeds and let them pop.

Add the kale mixture to the skillet.

Roast, stirring constantly, for 10-15 minutes until kale softens.

Remove from heat.

Add salt and lemon juice.

Serve hot or cold.