Ivy Gourd/Tindora
Tindora fruits are small in size, ovoid to ellipsoid in shape. The skin is smooth with variegations and light striping of pale green, dark green, and white hues. Underneath the surface, the translucent white flesh is aqueous and crisp, encasing many seeds. Tindora fruits are juicy and crunchy when young with a mild, slightly bitter aftertaste, as the fruit matures, it develops a soft and a sweeter quality.
Tindora is a good source of vitamin A, vitamin B, and beta-carotene. It is also known for its toxin eliminating properties and can help clean the bloodstream.
Tindora can be eaten raw as a salad vegetable, though its bitter flavor can be strong so the addition of vinegar and sugar can reduce or remove any bitter aftertaste the fruit may impart.
The fruit is more popularly cooked and added to curries, stir-fries, and used as the main ingredient in Indian pickles and chutneys.
They can also be coated in spices and roasted as a crunchy side dish. In India, Tindora is commonly utilized in urad dal, which is Tindora soaked in warm water cooked with lentils, Tindora Payla, which is Tindora mixed with spices and dried, roasted lentils, or slow-cooked in coconut milk as a savory curry.
Tindora naturally absorbs accompanying flavors. It pairs well with ginger, garlic, chiles, stewed meats and vegetables, baked fish, coconut cream, peanuts, pickling spices such as mustard and coriander, light-bodied vinegar, and aromatics such as cumin and cilantro. The fruits are perishable and will keep up to one week when stored in a paper bag in the refrigerator.
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