Wash and prep the kovakkai. Remove the tops and slice each kovakkai into four.

Roast the kovakkai in a teaspoon of oil until the skin is slightly charred here and there. It will take about 7-8 minutes. Remove the roasted kovakkai to a plate. Set aside to cool.

In the same pan, add in a teaspoon of oil. Add in the cumin seeds, toor dal, urad dal, red chillies, curry leaves and tamarind. Saute on a low flame. Chillies will fluff up in a few seconds. Remove the fluffed up chillies to a plate. Continue to roast the lentils till the lentils are golden. Once the lentils are golden, remove the mixture to a plate.

In the same pan, add in a teaspoon of oil. Add in the sliced Indian shallots / sambar onions and the country garlic. Roast the shallots and garlic till the garlic is nice and golden.

Add in a country tomato and sauté for a few minutes till the tomatoes are mushy. Add in the salt, jaggery and asafoetida. Saute for a minute. Finally add in the fresh shredded coconut and sauté for a minute more. Remove the mixture and set aside to cool.

Grind everything to a paste. Grind to a coarse texture. Do not add any water while grinding the chutney / thogayal.

Tempering the Kovakkai Thogayal

Heat oil in a small kadai and add in the garlic cloves. Roast the garlic cloves till golden. Add in the mustard seeds, curry leaves and gundu chillies. Saute for a few seconds. Add the tempering to the chutney / thogayal. Serve the kovakkai thogayal with rice. The thogayal can be stored in the refrigerator for up to 3-4 days.