It is a very simple gravy with mild ingredients.  Tasted excellent.

kovakkai gravy


Kovakkai                              ½ kg

Onion                                      2

Tomato                                  2

Green chilly                         2

Coriander leaf                   as you wish for garnishing

Chilly powder                    ½ to ¾ spoon

Salt                                           as required

Turmeric powder              pinch

Besan(kadalai mavu)    2 spoons

For tempering:

Cooking oil                          2 spoons

Mustard                                ¼ spoon

Urad dal                               ¼ spoon

Chana dal                            ¼ spoon


  • Wash and cut kovakkai into thin round pieces(see pic) and cook for 2 to 3 whistles.
  • You can cook in microwave also.
  • Chop onions, green chilies, coriander leaves and tomatoes.
  • Heat oil and do tempering, adding items in the said order.
  • Add onions and  green chilies, sauté for 2 minutes.
  • Add tomatoes,  mix well and sauté well till all items get merged.
  • Add turmeric powder, chilly powder and salt.
  • Mix well and add cooked kovakkai.
  • Mix well and allow to cook, sprinkling water if required.
  • Once fully done, dissolve besan in ¼ cup water and add to cooked contents.
  • Mix well and switch off.
  • Garnish with coriander leaves.





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