Spicy Kovakkai Gravy with Chapati


Kovakkai is also known as Ivy Gourd.

Kovakkai / Ivy Gourd can be prepared in rich gravy.

For the preparation of Spicy Kovakkai Gravy, the coriander seeds are roasted and ground for coriander powder. The roasted coriander powder is spooned into the dish to increase the spice quotient of this side dish.

The green chilies also add to the zesty flavor of the dish.

Also, fresh shredded coconut and soaked poppy seeds are ground for paste. They are stirred in the side dish to thicken the gravy.

The Ivy Gourd is crunchy and hot for the taste buds.

Simply yummy!


  • Kovakkai / Ivy gourd : 2 Cup
  • Tomato ( medium ) : 2 Nos.
  • Onion ( medium ) : 2 Nos.
  • Ginger-garlic paste: 2 Tsp
  • Coriander seeds : 3 Tsp
  • Poppy seeds: 1 Tbsp
  • Fennel powder: ½ Tsp
  • Turmeric powder: ½ Tsp
  • Shredded coconut: ¼ Cup

Tempering Ingredients

  • Green chilly: 10-12 Nos.
  • Fennel seeds: ½ Tsp
  • Curry leaves: 1 twig
  • Oil: as required


  • Chop the onion, tomato, and green chilies.
  • Knife the ivy gourd into medium-sized vertical pieces.
  • Wash the diced vegetables with cold running water. Stand the vegetables till usage.
  • Toast the coriander seeds in a pan on medium flame on the gas. Stir the pan contents constantly. Thereafter, cool the pan contents. Blend in a grinder for toasted coriander powder. Set aside.
  • Soak the poppy seeds in warm water for 15 minutes.
  • Combine the shredded coconut and soaked poppy seeds in a blender with a small quantity of water for a smooth paste. Keep aside until required.


  • Take a pan and pour oil into the pan.
  • Heat the oil in the pan.
  • Add the fennel seeds to the pan.
  • Sauté the fennel seeds in the pan for some minutes until they become darker in color and crackle in the pan.
  • Now throw the curry leaves and knifed green chilies in the pan.
  • Stir the pan contents.
  • Fry the diced onion in the pan.
  • Spoon the pan contents for some minutes and let the onion become translucent and lightly browned.
  • Then pour the ginger-garlic paste into the pan.
  • Mix the pan contents for a couple of minutes and allow the paste to the fried in the pan.
  • Bring the chopped tomatoes to the pan.
  • Sprinkle the fennel powder, turmeric powder, and toasted coriander powder on the pan contents.
  • Toss the pan contents for a few minutes and let the spices release the flavors.
  • The tomatoes should also melt in the pan.
  • The ivy gourd pieces can now be added to the pan.
  • Splash adequate water in the pan for the ivy gourd to soften.
  • Season the pan contents with salt as required.
  • The pan can be cooked on medium flame without covering the pan or the pan contents can be put on low heat with the lid of the pan.
  • However, if the pan contents are covered and cooked, they will cook at a faster rate.
  • When the ivy gourd has cooked and is crusty, the prepared paste can be emptied into the pan.
  • Simmer the pan contents on low flame for the pan contents to be thoroughly mixed.
  • The spice flavors should also be absorbed by the pan contents.
  • Then switch off the gas.
  • Get the pan off the gas.
  • Pour the pan contents into a serving bowl.
  • The Spicy Kovakkai gravy is now ready to be served.
  • Accompany with hot chapatis.