Prepare the radishes, cutting them into quarters and put them in a saucepan; mince the onions finely and fry them in a little oil until brown. Do not allow to burn. Squeeze the coconut and discard. Add the milk to the pan with the cloves, black pepper, coriander, chilli powder, garam masala, turmeric powder and salt to taste. Fry for 10 minutes. Blend with a little water and add to the radishes. Cook gently until the radishes are tender and the gravy thickens. Serve with chappatis or bread.