Monday, October 8, 2012


Koduvi are the bitter small leafy vegetable available very rarely in some part of south India at the same time tastes extra delicious and meant to be highly nutritious one.  Its the part of konkani menu for lunch . This was prepared by my mom when I visited mumbai on my last vocation. Depends on seasons, very different from the one we get it from Cochin,  mumbai koduvi's are bitterness and red in colour. This ghassi goes well with kanji and I and my grandpa also prefer them to have it with  curd rice.


1 Cup Cleaned and Chopped Koduvi.

1/2 Cup Grated Coconut.

1 Green chilly.

2 Red chilly.

Pinch of Turmeric powder.

Tamarind ( Gooseberry size)


1 Tsp Coconut oil.

Salt to taste.


Grind Coconut with green chilly, red chilly, turmeric pd, tamarind and hing adding little water. Heat a kadai , pour in the coconut masala and bring them to boil. Add the chopped koduvi with salt and sim for 2 to 3 min. Though its a leafy veg its cooks very fast. Before serving drizzle the gravy with coconut oil and serve hot :)