Friday, May 7, 2010
Spicy Tindora(Ivy gourd)
The Ivy Gourd (Coccinia grandis), also called tindora (tindori, tindoori), Tondli (तोंडली in Marathi), Toroda/Kunduri (oriya), ghiloda, kundri, kundru, kowai, kovai, kovakkai (Malayalam - കോവയ്ക്ക),kovakka (Tamil), dondakaya (Telugu - దొండకాయ), tondekayi (Kannada), manoli, tindla, gentleman's toes (compare lady's fingers), tendli, thendli, thainli, tam lueng (ตำลึง), baby watermelon or little gourd is a tropical vine.
The website Gardenbed.com (2001) describes ivy gourd's various
medicinal qualities as follows "The juice of the roots and leaves is used in the treatment of diabetes.
The leaves are used as a poultice in treating skin eruptions. The plant is used as a laxative. It is used internally in the treatment of gonorrhea. Aqueous and ethanolic extracts of the plant have shown hypoglycaemic principles."Ivy gourd extracts and other forms of the plant can be purchase online and healthfood stores with. It is claimed that these products help regulate blood sugar levels. It is said that compounds with the plant inhibits the enzyme glucose-6-phosphate which supports the body's own regulatory system and promotes a more balanced and healthy body. Therefore it is sometimes recommended for diabetic patients. These claims have not been supported but currently there is quite a bit of research focused on the medical properties of this plant.
Recipes: There are a variety of recipes from all over the world that list Ivy Gourd as the main ingredient. It is often compared to bitter melon.The fruit is commonly eaten in Indian cuisine. Natives of Thailand, Indonesia, and other southeast Asian countries also consume the fruit and leaves.Cultivation of ivy gourd in home gardens has been encouraged in Thailand due to its being a good source of several micronutrients, including vitamins A and C.It is eaten as a curry, by deep-frying it; stuffing it with masala and sauteing it ; or boiling it first in a cooker and then frying it. It is also used in sambaar,
a vegetable and lentil-based soup.
12 oz frozen pack Tindora (about 340 gms)
1/2 tsp turmeric
2 small green chilies(slit)
1/2 tlsp red chilli powder
1/2 tsp cumin powder
1/4 tsp sugar
1/4 tsp mustard seeds
2-3 garlic cloves
1 medium sized onion(thinly sliced)
2 tbslp coconut oil
1/2 tblsp fresh/dried grated coconut
salt to taste
Preparation: In a medium sized pan add mustard seeds with 2 tbslp vegetable oil for tampering.
Add garlic cloves and then add onions. Saute for 5 minutes. Then add all the above spices and green chilli.
Mix together all the above and then add tindora. Salt to taste. Garnish tindora with grated coconut
Can be served with white rice and dal or can be eaten with rotis or chappatis.
It is great for breakkfast, lunch or dinner.