Ivy gourd / STIR FRY VEGETABLE .If the name isn’t familiar in English, maybe you know it better as baby watermelon, gentleman’s toes, little gourd or in an other language as Tendli (Konkani), Tondli (Marahti), Tindora (Hindi), Tam lueng (Thai), Tindola or Scharlachranke (German). This vine grows mostly in peoples backyards and in the wild here in Goa. It looks like a tiny watermelon, having the same green colore and white strips. s. The flesh inside is kind of jelly and quite sticky and there are a couple of seeds
Tendli is a good source of several micronutrients, including vitamins A and C.
In India it is eaten as a curry, by deep-frying it along with or without chilli and garlic; stuffing it with masala and sauteing it, or boiling it first in a cooker and then frying it. It is also used in sambar, a vegetable and lentil-based soup.
In traditional medicine, fruits have been used to treat leprosy, fever, asthma, bronchitis and jaundice. The fruit possesses mast cell stabilizing, anti-anaphylactic and antihistaminic potential.
Ivy gourd extracts and other forms of the plant can be purchased online and in health food stores. It is claimed that these products help regulate blood sugar levels. There is some research to support that compounds in the plant inhibit the enzyme glucose-6-phosphatase.Glucose-6-phosphatase is one of the key liver enzymes involved in regulating sugar metabolism. Therefore, ivy gourd is sometimes recommended for diabetic patients. Although these claims have not been supported, there currently is a fair amount of research focused on the medicinal properties of this plant focusing on its use as an antioxidant, anti-hypoglycemic agent, immune system modulator, etc.[citation needed] Some countries in Asia like Thailand prepare traditional tonic like drinks for medicinal purposes.
serves 2
Ingredients
250 gms tondli/tondali/tendli/Ivy Gourds
1 teaspoon chili powder,
1 teaspoon turmeric powder,
1/2 teaspoon asafoetida,
1 tsp jeera
2 teaspoon mustard seeds,
salt to taste
sugar pinch
2 tablespoon oil
Grated Coconut & coriander - to garnish
Method
1.Wash gherkins. Before you cook the ivy gourd, cut off the ends and discard. The fruit should be cut into wedges, as shown and keep aside. You can even Make thin round slices, rinse them in salt water and set aside.
2.Heat oil in a wok/kadai. Add mustard seeds,jeera . When they splutter add asafoetida and turmeric powder. Add sliced gherkins and keep mixing until the oil coats them completely. Cover and let them turn tender.
3.Remove the lid and add salt, chili powder and mix properly. Keep tossing bhaaji for sometime until crisp.
4.Once done, remove from the fire. Garnish with coconut,cilantro and serve.
Variations:
1) Add 1 tsp coriander-cumin powder or goda masala to enhance the flavor.
2) Add chopped potatoes/tomato along with the tondli.
3) Instead of slicing the Ivy Gourds , cut them lengthwise into thin pieces. Follow rest of the method same as mentioned.
Tendli is a good source of several micronutrients, including vitamins A and C.
In India it is eaten as a curry, by deep-frying it along with or without chilli and garlic; stuffing it with masala and sauteing it, or boiling it first in a cooker and then frying it. It is also used in sambar, a vegetable and lentil-based soup.
In traditional medicine, fruits have been used to treat leprosy, fever, asthma, bronchitis and jaundice. The fruit possesses mast cell stabilizing, anti-anaphylactic and antihistaminic potential.
Ivy gourd extracts and other forms of the plant can be purchased online and in health food stores. It is claimed that these products help regulate blood sugar levels. There is some research to support that compounds in the plant inhibit the enzyme glucose-6-phosphatase.Glucose-6-phosphatase is one of the key liver enzymes involved in regulating sugar metabolism. Therefore, ivy gourd is sometimes recommended for diabetic patients. Although these claims have not been supported, there currently is a fair amount of research focused on the medicinal properties of this plant focusing on its use as an antioxidant, anti-hypoglycemic agent, immune system modulator, etc.[citation needed] Some countries in Asia like Thailand prepare traditional tonic like drinks for medicinal purposes.
serves 2
Ingredients
250 gms tondli/tondali/tendli/Ivy Gourds
1 teaspoon chili powder,
1 teaspoon turmeric powder,
1/2 teaspoon asafoetida,
1 tsp jeera
2 teaspoon mustard seeds,
salt to taste
sugar pinch
2 tablespoon oil
Grated Coconut & coriander - to garnish
Method
1.Wash gherkins. Before you cook the ivy gourd, cut off the ends and discard. The fruit should be cut into wedges, as shown and keep aside. You can even Make thin round slices, rinse them in salt water and set aside.
2.Heat oil in a wok/kadai. Add mustard seeds,jeera . When they splutter add asafoetida and turmeric powder. Add sliced gherkins and keep mixing until the oil coats them completely. Cover and let them turn tender.
3.Remove the lid and add salt, chili powder and mix properly. Keep tossing bhaaji for sometime until crisp.
4.Once done, remove from the fire. Garnish with coconut,cilantro and serve.
Variations:
1) Add 1 tsp coriander-cumin powder or goda masala to enhance the flavor.
2) Add chopped potatoes/tomato along with the tondli.
3) Instead of slicing the Ivy Gourds , cut them lengthwise into thin pieces. Follow rest of the method same as mentioned.
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