Shopping for and storage
Within the tropics, ivy gourd is obtainable throughout the seasons. Search for contemporary, tender kundru/tendli within the native farmer markets. Select inexperienced, immature, agency pods with bump-like, distinguished stem ends.
Keep away from oversize, ripe/mature, sunken, and flabby fruits as they could be an indication of old-stock and flavorless. Additionally, keep away from these with floor cuts, cracks, bruised, or damaged.
Contemporary kundru retailer properly if stored within the fridge. At house, retailer them within the vegetable compartment of the fridge and needs to be used inside two or three days of buy earlier than it begins to limp.
Preparation and serving strategies
Wash in clear water to rid of any floor filth, and sand. No must scrape them. The pores and skin of immature fruits is edible. Slice the fruit of the specified measurement utilizing a paring knife. Like in squashes and gourds, kundru shouldn’t be overcooked.
Ivy gourd has a light, delicate taste and mushy texture; similar to that of cucumber, or bottle gourd. It’s used principally in stir-fried dishes or curries/soups. It goes significantly properly with lentils in lentil curry and mixed-vegetable stews.
Listed below are some serving ideas:
In Northern India, Pakistan, and Nepal, ivy gourd is popularly known as as kundru or tendli, It’s employed in stuffed sabzi, stews, and soups.
Ivy gourd is a standard vegetable that includes in curries/Palya/stews in lots of components of South Indian states.
In Maharashtra and Gujarat, ivy gourd is named tondli and tindora respectively. Spice-mix stuffed Bharela tindora is a well-liked recipe in these areas.
Its tender leafy ideas, and tendrils are equally standard and used as greens within the dishes.
In Tamilnadu, the place this vegetable is a big crop, ivy gourd is thought by the native identify kovakkai. Immature, inexperienced fruits utilized in kovakkai fry and kovakkai chutney and served with steamed rice.
Ivy gourd consumption not often causes allergic reactions.
Usually, some ivy gourd fruits will be bitter resulting from terpenoid poisonous compounds comparable to cucurbitacin B, D, G, H, and many others.
If discovered, discard the entire fruit. In a case of discomfort after consumption (nausea, vomiting, diarrhea, or any feeling of uneasiness), one want to hunt instant medical consideration. (Medical disclaimer).
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