Ivy Gourd (Tindora)

Vegetable

Ivy Gourd — also known as tindora, kundru, or scarlet gourd—is a small, elongated green gourd resembling a baby cucumber. Native to tropical Asia, it is widely cultivated and eaten across India, Southeast Asia, and parts of Africa. The fruits are crisp when young and turn red when fully ripe, though they are typically harvested green for cooking.

How chefs use it:

Stir-Fries & Curries: Sliced and cooked with spices, potatoes, or lentils.

Pickled: Preserved with mustard seeds, chili, and oil in Indian-style pickles.

Rice Dishes: Added to spiced rice or pulao for crunch and flavor.

Fritters & Snacks: Coated in batter and fried whole or sliced.

Texture & Prep Tips: Ivy gourd is firm and crunchy when raw, similar to cucumber, but softens when cooked. It absorbs flavors well, especially from spices. Slice lengthwise or into rounds before cooking.

Flavor profile in a dish: Mild, slightly tangy, and cucumber-like when raw, with a tender, neutral taste once cooked—making it a versatile base for bold seasonings.