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Stuffed tindora or Ivy gourd recipe
STUFFED TINDORA
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FAQ
The English translation is “ivy gourd,” “kowai fruit,” or “scarlet gourd,” but it also goes by kovakkai in Tamil, tendli in Marathi, dondakaaya in Telugu.
Ivy gourd or Tindora is a popular vegetable in India. It grows in the tropical climate, and infact it has a lot of medicinal properties and you can refer to the Wikipedia link here, to get more information on the medicinal properties.
I like to think of Tindora as a miniature cucumber. You can eat it raw and tastes somewhat like cucumber, crunchy and juicy inside, with tiny seeds. While cucumber is mostly eaten raw, in salads or chutneys, tindora is cooked. You don't find tindora in regular US grocery stores.
Tindora is a cross between a cucumber and a gourd and can be used in curries, pickles, salads, marinades, and many more. Shana Tindora may be used immediately from frozen, making them a tidy and convenient way of enjoying the vegetable at its best.
If you have diabetes and use ivy gourd, check your blood sugar carefully. Surgery: Ivy gourd might lower blood sugar. There is some concern it might interfere with blood sugar control during and after surgery. Stop using ivy gourd at least 2 weeks before a scheduled surgery.
Stuffed Tindora (Ivy Gourd) photo frames
Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
