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Coccinia/Tendli

Coccinia/Tendli

Price: ₹ 10.00  

250 gm


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Overview

 

Coccinia (also commonly known as ivy gourd) is a tropical vine kowai fruit. It is popular in southern Indian states, where it is referred as tindli. It is also known by different names such as kundru, bimbika, telakucha, hoong gua, manoli, donda kaya, kova and many others.

 

Nutritional profile

 

One cup (150 grams) of coccinia contains:

  • Energy- 31 calories
  • Protein- 4 gram
  • Carbohydrate- 5 gram
  • Fat- 0.3 gram
  • Fibre- 1.5 gram
  • Vitamin C- 27 mg
  • Iron- 1.4 mg
  • Potassium- 36 mg

 

Health benefits

 

  • The mucilaginous seeds present in the tindli control the level of sugar, which is good for diabetic patients.
  • It is beneficial for kidney and healing inflammations.
  • It helps in preventing obesity as its calorie content is very low.
  • It boosts the metabolism rate as well.

 

Uses

 

  • It is useful in joint pains and to treat osteoarthritis.
  • It is very useful for skin and it helps in treating scabies.

 

Recipes

 

1. Coccinia Dry Veg (Sukhi Sabzi)

Ingredients: 250gm coccinia, 1 medium chopped onion, 2 chopped green chilies, 1-inch chopped ginger, 1 large diced tomato, 2 tbsp moon daal, 1/3 tsp turmeric powder, 1 tsp pav-bhaji masala, 1 tbsp olive oil, 1/2 tsp panch phutan, and salt to taste.

 

Cooking Steps: Firstly, wash, clean, and cut coccinia in pieces. Heat the pan and fry the onions. Add ginger and chilli to it. Cook this mixture on a medium flame. Now add coccinia and rest of the spices to it. Mix it well and cook it on medium flame.

 

2. Tindli Fry

Ingredients: 250 grams coccinia, 1 medium size onion, 1 tsp mustard seeds, 1 tsp crushed chilies, and salt to the taste.

 

Cooking Steps: First, chop the onion finely and cut coccinia into four long pieces. Now, add 1 tbsp of oil to the pan and add mustard seeds to it. Add chopped onions and stir it well until it turns brown. Next, add chillies and chopped coccinia along with some salt as per your taste. Fry the coccinia pieces on a medium flame and make it crispy. In the end, add curry leaves to it. You can serve it with some rice and curry.