Description of Tendli, Ivy Gourd

Also known as ivy gourd, it is a tropical plant in the pumpkin family. Ivy gourd is an aggressive climbing vine that can spread quickly over trees, shrubs, fences and other supports. It is an outdoor plant but prefers a sunny sheltered position and a sandy soil. Being a perennial plant, it can spread vegetatively or by seed. The stem is a herbaceous climber or perennial slender climber with occasional adventitious roots forming where the stem runs along the ground. The tendrils are long, elastic with coil-like springy character that can wrap around the host to the entire length. The leaves are classified as palmately simple with five lobes while the shape varies from the heart to pentagon form. The size of the leaves is approximately 5 and 10 cm in width and length. The flower is large and white about 4 cm in diameter and contains five long tubular petals. The tendli fruit belongs to the berry type: oval and hairless with thick and sticky skin. The raw fruit is green in color and turns bright red when it is ripe. The fruit is commonly eaten in Indian cuisine. Natives of Thailand, Indonesia, and other southeast Asian countries also consume the fruit and leaves.

How to select Tendli, Ivy Gourd

Young immature tendli are the best for cooking: the skin is bright green in color, the flesh inside is white, and the seeds are small and tender. The vegetable is smooth skinned. Do not use mature ivy gourds as they tend to be more sweet and imparts a fruity flavour to savory recipes.

Culinary uses of Tendli, Ivy Gourd

Maharashtrian recipes using tendli

1. tendli bhaat recipe is a real spicy preparation of rice and tendi, which totally masks the sober nature of tendli transforming it into an exciting ingredient that will be loved by all. Maharashtrian tendli bhaat is a treat to the taste buds, which is derived from Maharashtra and falls under the category of their comfort foods.

2. Maharashtrian masala bhaat recipe is a famous delicacy from west of India made in most Maharashtrian homes quite frequently. Here it has been made slightly nourishing by the addition of tendli and brown rice by way of healthy masala brown rice. Learn how to make healthy masala bhaat in pressure cooker.

Sabzis using tendli

1. Chockfull of nutrients, this subzi is an easy preparation of tendli and matki in a traditional manner, with usual taste-givers like onions, green chillies, tomatoes and spice powders. What makes this Tendli aur Matki Subzi unique is the combination of tendli and sprouts, which offers calcium, protein and iron in one tasty package; and the addition of tomatoes towards the end of the cooking process, which retains its crunch and juiciness to a great extent. Serve hot with rotis or rice. Or for a change, just serve it as a snack topped with crispy sev!

2. Both tendli and cashewnuts are favourites along the South-western coastal regions of india, especially in Mangalore. Tendli cashewnut is an interesting subzi that combines both. Simply flavoured with just a seasoning of mustard seeds and red chillies, this recipe ensures that all the focus is on the tender veggie.

Gujarati cuisine using tendli

1. Sambhariyu shaak is a traditional Gujarati stuffed vegetable dish. This dish can be customised to your liking by using any vegetables that you and your family prefer. However, the vegetables are to be selected carefully to make sure they look good and get cooked evenly. Pressure cooking is the easiest method to make this recipe as it uses less oil, takes less time and cooks evenly. Make sure you add the besan in the filling to make the veggies dry.

" In the cuisines of South Asia and the West Indies, it is often prepared with potatoes and served with yogurt, or used in subzis.

" In India, tendli is prepare as any oither gourd is prepared with onion, ginger galic and spices. It is usually prepared as a dry vegetable with or without coconut.

" In Punjabi cuisine, tendli is stuffed with spices and then fried in oil

" In Andhra Pradesh, the popular recipes include curry, deep fry with peanuts (ground nuts) and spices.

" In Indonesia, ivy gourd is prepared in various dishes, such as stir fry, cooked in coconut milk, or steamed.

How to store Tendli, Ivy Gourd

To store tendli, wash and dry them gently and place them in bags. They should last a week, when stored in refrigerator at 50° F.

Nutritive Information for Tendli (Ivy Gourd):

1 cup of tendli is about 150 grams

RDA stands for Recommended Daily Allowance.

Energy – 31 calories

Protein – 4 g

Carbohydrate – 5 g

Fat – 0.3g

Fiber – 1.5 g

Vitamins:

27 mg of Vitamin C = 67.5% of RDA ( (about 40 mg)

Minerals:

1.4 mg of Iron = 7% of RDA (about 20 mg)

36 mg of Potassium = 0.8% of RDA (about 4700 mg)

Scientific Name of Tendli : Coccinia grandis

4 Health Benefits of Tendli

1. Prevents Obesity: Tendli has been known to boost metabolism and thereby prevent obesity. It’s not very high in calorie count as well. 31 calories is all you gain through 1 cup of tendli. Try the recipe of Tendli aur Matki ki Subzi. Click here for Weight Loss Diet.

2. May Treat Diabetes: Tendli has been used by Ayurveds to treat diabetes due to its ability to improve glucose tolerance and lower blood sugar levels. However it is said that the ivy gourd leaf and its juice is the wonder fraction of this plant. It helps to keep blood sugar levels under check.

Click here to know more about the 4 Health Benefits of Tendli.

sliced tendli

Tendli should be washed very well since they tend to collect dirt. Put the washed tendli on a chopping board, trim both the edges hold them vertically and slice them with a sharp knife. They may be sliced into thick or thin slices as per the recipe.

chopped tendli

Tendli should be washed very well since they tend to collect dirt. Put the washed tendli on a chopping board, trim both the edges and chop them in small 1-2 inch sized pieces with a sharp knife. They may be chopped in to big chunks or smaller ones as per the recipe.

tendli rings

These are prepared by cutting the tendli in circular shape. Place the tendli on the chopping board horizontally, trim both the edges and slice it into thick or thin rings as per recipe.