Ivy gourd is a fruit cum vegetable which is scientifically known as Coccinia grandis.It belongs to the Cucurbitaceae family and is characterized by ellipsoid to avoid shape with a smooth texture and green longitudinal strips.It is a popular vegetable in African and Asian countries.It offers great health benefits.It can be made into a paste and applied on the skin or can be directly consumed as a tonic.The ivy gourd plant is known to improve the metabolism,reduce the blood sugar level and prevent conditions like diabetes.
The leaves of this climber contain mast cell stabilizing properties and hence used for treating fever,bronchitis,jaundice,osteoarthritis.It is loaded with lots of nutrients,minerals and vitamins.Most of this fruit just like watermelon is made up of water.
Energy 18 kcal
Calcium 40 mg
Vitamin C 1.4mg
1.Regulates blood sugar levels:
Ivy gourd is used to treat diabetes.The raw leaves of this vegetable have shown successful results in increasing glucose tolerance.
Ivy gourd has anti-obesity properties.The plant even increases the metabolic rate and has a lowering effect on the blood sugar level.
3.Helps to avoid fatigue:
Iron is an essential element for the optimal bodily functions.Anemia is caused by iron deficiency in the body.This vegetable will keep you energized,healthy and fit.
4.Defends nervous system:
Ivy gourd has water soluble vitamins like B2.It has minerals,nutrients and antioxidants that can help to make the nervous system stronger.It also helps the body deal with epilepsy,sclerosis etc.
Thiamine is a nutrient that converts carbohydrates into glucose,which keeps the energy levels in the body high and regulates metabolism.Upon consuming ivy gourd,thiamine enters the blood plasma that generates more energy.
6.Helps to improve digestion:
Ivy gourd facilitates digestion.It contains fiber that aids in digestion.It helps to cure other gastrointestinal disorders like constipation,ulcers etc.
7.Helps to protect against allergies:
This vegetable has high amounts of saponin,alkaloids,steroids,flavonoids and glycosides.These nutrients protect the body from anaphylactic conditions and other allergies as well.
Uses of Ivy gourd:
1.The ivy gourd helps to treat mouth ulcers.
2.The leaves can be directly wrapped on the wounds to reduce swelling.
3.The paste can be applied on the affected area for those who are suffering from ringworm and eczema.
Fun facts of ivy gourd:
1.Ivy gourd is a plant.The leaves,root and fruit are used to make medicine.
2.Ivy gourd fruit and leaves are used as vegetable in India and other Asian countries.
3.Ivy gourd doesn’t cause side effects if it is cleaned,boiled and cooked.
4.Ivy gourd is famous in West Bengal and north-eastern states of Assam.This vegetable is widely cultivated in China,Cambodia,Myanmar and Africa.
Side effects of ivy gourd:
1.Ivy gourd might lower blood sugar.If you have diabetes and use ivy gourd,check your blood sugar carefully.
2.As the leaves ,fruit, stem are used to make medicines, it might be allergic to people who will apply directly on the skin.
North Indian Dish:
Ivy gourd ( Tendli Bhaat)
This is one of the famous Maharashtrian dish.
Energy 285 calories
1.11/2 cups sliced tendli
2.1 cup long grained rice
3.1 tbsp ghee
4.1.2 tsp mustard seeds,cumin seeds
6.1 small stick cinnamon
8.1/4 tsp fenugreek seeds
9.2 green chilies
10.5 curry leaves
11.1/4 tsp asafoetida
12.1/2 tsp turmeric powder
13.1/2 tsp chilli powder
14.1/4 cup grated coconut
15.Salt to taste
2.1 small stick cinnamon
3.1 tsp coriander seeds
4.1 tsp cumin seeds
5.1/2 cup grated coconut
6.2tbsp sesame seeds
For the garnish
1.2 tbsp grated coconut
2.2tbsp chopped coriander.
1.Heat the ghee in a pan,add the mustard seeds and when the seeds crackle,add the cumin seeds,cardamoms,cinnamon ,cloves,fenugreek seeds,green chillies,curry leaves and asafoetida.Saute for few seconds.
2.Add the tendli and rice and saute on a medium flame for 2 minutes.
3.Add the turmeric powder,chilli powder,half the spice powder,salt and mix well.Saute on a medium flame for about 2 minutes.
4.Add 2 cups of hot water,mix well and cover with a lid and cook on medium flame for 10 minutes.
5.Add the coconut and the remaining spice powder and mix well.Cook on a medium flame for bout 1 minute.
6.Garnish with coriander,coconut and serve hot.
South Indian Dish:
Tindora or Tendli is a very popular dish especially in South, Andhra.
Energy 105 calories
1.500 gm tendli,sliced.
2.1 chopped onions
3.2 tbsp chopped garlic
5.1/2 tsp mustard seeds
6.Few curry leaves
7.Pinch of asafoetida
8.5 dry kashmiri chillies
9.1 tbsp coriander seeds
10.1tsp cumin seeds
11.1 tsp sesame seeds
12.1 tbsp lemon juice
13.Salt to taste
14.1/2 tsp turmeric powder
1.Pressure cook the tendli pieces for 4 whistles.Don’t add any water to it.Add little water in the cooker.
2.Dry roast the coriander seeds,cumin seeds,red chillies for few seconds and then grins into a powder
3.Heat oil in a pan.Add the mustard seeds,curry leaves,turmeric powder.After it stops spluttering add the onion and garlic and saute till until it turns to light brown.
4.Add the boiled Tindora,salt and turmeric powder.Fry for 5 minutes .
5.Add the powdered masala and mix well.
6.When cooked add the lemon juice and mix well.
Best time to consume:
Since it is packed with lot of minerals it can be consumed both for lunch and dinner.
Precautions should be taken by the people who are having allergy for the vegetable which belongs to the family Cucurbitaceae