Ivy Gourd
My favourite way to eat tendli is when my mother makes it as a sabzi with some goda masala and a little bit of jaggery for sweetness. Be it with hot chapatis or simple dal-chawal, it makes every meal so flavourful—I can never have enough of it!
—Tanvi Kuckian, Digital Media Associate, The Locavore
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What is it?
Ivy gourd (Coccinia grandis) is a tropical, perennial, herbaceous vine in the pumpkin family (Cucurbitaceae), widely cultivated and consumed in South and Southeast Asia. It is known for its rapid climbing growth, its long, coiled tendrils spreading across trees and fences.
The plant thrives in warm, sunny environments where the soil is sandy and well-drained, and propagates through both seeds and vegetative means. It has slender stems, palmately lobed leaves, and produces white tubular flowers that are approximately four centimetres in diameter. The fruit is a smooth, oval berry, green when raw and bright red when ripe, common in Indian and Southeast Asian cuisines.
What other names does it have?
Botanical Name:Coccinia grandis
Regional Names: Ivy Gourd (English), Tondekai (Kannada), Tindora/Tondli (Hindi), Dondakaya (Telugu), Telakucha (Bengali), Kovaikkai (Tamil), Tendli (Marathi), Tendle (Konkani), Kundru (Odia), Kovaykka (Malayalam)
When is it in season?
Where is it found?
According to this research paper, ivy gourd grows best in a warm, humid climate, with optimal development occurring between 20°C and 30°C. While it can be cultivated year-round, fruiting is most prolific during the summer and monsoon. In southern India, the plant bears fruit throughout the year, whereas in the northern plains, it becomes dormant in winter and fruits only once a year.
Well-drained sandy loam soils with a pH of 6.0 to 6.5 are ideal for the cultivation of ivy gourd. Heavy clay, acidic, or alkaline soils should be avoided to ensure good yield and quality. Itis readily available in local markets across India.
What is its history/cultural significance?
Although its precise geographical origin remains uncertain due to extensive human-mediated dispersal, the species is widely considered to be native to parts of Central and Eastern Africa, Arabia, and tropical regions of South and Southeast Asia. India, in particular, has played a central role in the domestication and sustained cultivation of the species.
Historical evidence suggests that Coccinia grandis has long been integrated into Indian agricultural practices and dietary traditions, with its cultivation and use traceable to ancient times, likely as early as the first millennium BCE. Over centuries, it has become a culturally embedded crop across various regions of the subcontinent. Its widespread availability and ease of propagation have contributed to its persistence in both cultivated and semi-wild landscapes.
How can you use it?
Traditionally, both young and mature fruits of this plant are consumed. The smaller, younger tendlis are usually more tender, with a mild, slightly sweet flavour, making them ideal for quick stir-fries, pickles, or light sautés where their freshness can take centrestage. The older, mature fruits are also eaten, but they develop a firmer texture and a more pronounced, slightly bitter flavour. Regardless of their stage of maturity, tendlis must be washed thoroughly before use to remove any dirt or residue. Mature tendlis are typically cooked for longer periods and are traditionally used in hearty preparations like curries, stews, and rich, masala-based sabzis.
What states can I find it in?
What parts of the plant are edible?
Fruit and Leaves.
Is it nutritious?
The tender green fruits of ivy gourd serve as a good source of protein, calcium, dietary fibre, beta-carotene, and vitamin A. Source
How do you store it?
The typical storage life of an ivy gourd is 3 to 4 days at room temperature, and 7 to 10 days under refrigerated conditions. For optimal shelf life, the fruits should be gently washed, thoroughly dried, and stored in breathable bags or containers.
Stories
Ivy League of its own, By Vibha Varshney, Down To Earth
An exploration of the culinary uses, flavor differences, and preparation techniques for tendli (ivy gourd) at different stages of maturity.
Recipes
Kovakkai Poriyal Recipe by Srividhya G
A simple stir fry perfect with rice, rasam or just by itself
Tendli Masala Bhaat Recipe by Priya
A spicy and heart one pot meal
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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