Ivy gourd / Dondakaya

• Ivy gourd or Coccinia grandis belongs to family Cucurbitaceae.
• These are mainly grown in India, Indonesia, Malaysia, and Central Africa.
• The fruit is commonly eaten in Indian cuisine as vegetable. These are elongated oval measuring only about two inches in length. Ripe ivy gourds are red, but only the unripe green fruit is eaten, despite the fact that they are somewhat bitter. They are eaten fresh or pickled, and the leaves and shoots can also be used as a vegetable.
• In Karnataka, ivy gourd is referred to it as ‘Tondekayi’. In West Bengal, they are referred as ‘Toruli/Kudri’. In Maharashtra, they are referred as ‘Tondli’. In Andhra Pradesh, Telugu speakers refer to this vegetable as ‘Dondakaya’. Tamil speakers refer to it as ‘Kovakkai’. In Kerala it is known as ‘Kovakka’. In Assam it is known as ‘Kunduli’.
• In India, ivy gourd is often recommended to diabetics due to its low glycemic index and its possible ability to help regulate blood glucose.
• In Hawai and the southern United States, among other regions, ivy gourd is considered an invasive plant.
• Ivy gourd is rich in beta-carotene.