The ivy gourd is a tropical plant grown and consumed in India, China, Malaysia and other Asian and African countries. It is known by several names including Kundru, Tindora, or Tindola (in Hindi) etc. The ivy gourd can be prepared as a fried vegetable or with a sauce.
Storage & Use:
The ripe fruits can be consumed raw, eaten boiled or candied. Leaves, young shoots and unripe fruits are eaten cooked as vegetables. If it is stored well chilled, the ivy gourd can be kept for a longer period of time.
Benefits:
Various parts of the plant of the ivy gourd are used medicinally. The leaves and young sprouts are rich in potassium, iron, zinc and selenium. The amino acid composition of proteins is also beneficial for humans.
