Ivy gourd (Coccinia grandis), also known as scarlet gourd, tindora, or Kundru, is a tropical vine that belongs to the gourd family (Cucurbitaceae). It is commonly grown in various parts of Asia, including India, China, and Southeast Asian countries.
Ivy gourd is known for its edible fruits, which are small, cylindrical, and green in color. These fruits have a slightly tangy taste and are often used in culinary preparations, especially in Indian, Thai, and Filipino cuisines. Ivy gourd is highly versatile and can be cooked in various ways, including stir-frying, pickling, or incorporating it into curries and stews, soups, rice bath, stir fry.
Aside from its culinary uses, ivy gourd also offers several potential health benefits. It is a rich source of dietary fiber, vitamins (such as vitamin C and vitamin A), and minerals (such as iron and calcium). It is also known for its antioxidant properties and may help in maintaining healthy blood sugar levels.
In traditional medicine, ivy gourd has been used for its medicinal properties, including its potential anti-diabetic and anti-inflammatory effects. However, it’s important to note that more scientific research is needed to fully understand and validate these health claims.
Cultivating an ivy gourd requires a warm and humid climate, making it suitable for tropical and subtropical regions. It is a vigorous vine that can grow on fences, trellises, or other support structures. The plant produces attractive heart-shaped leaves and small white flowers.
Ivy gourd is a simple, easy to prepare curry. Ivy gourd increases the metabolism. This vegetable is also called Dondakaya, tendli, kundru, kovakkai. Ivy gourd vegetable which does not have side effects.
Ivy gourd is eaten as raw, semi cooked or cooked. People of any generation can eat this vegetable without hesitation. I personally don’t prefer this raw ivy gourd to small children. But cooked ivy gourds can eat anyone.
In conclusion, ivy gourd is a versatile and nutritious vegetable with culinary and potential health benefits. Its unique flavor and texture make it a popular ingredient in various Asian cuisines.
