Coccinia (also known as ivy gourd) is a kowai fruit that grows on a tropical vine. It's called tindli in the southern Indian states, where it's more popular. Kundru, bimbika, telakucha, hoong gua, manoli, donda kaya, kova, and many more names have been given to it.
Coccinia flesh is crunchy with a faint bitter aftertaste, although matured varieties are even sweeter. When the translucent white flesh with embedded seeds ripens, it turns crimson. They have light green skin that's thick and are oval to elongated in shape.
This green fruit is eaten blanched, boiled, stir-fried, or in soups. At the same time, the ripe fruit is eaten raw or stewed with other vegetables. In some states of India, its tender leaves/shoots are also blanched, boiled, stir-fried, or added to soups for enhanced taste.
The presence of vitamins B1, B2, and B6 in this coccinia or kovakkai veggie may help to maintain a healthy neural system. Fibers are extremely important for our digestive system to work properly. The kovakkai, also known as coccinia, contains fibers that aid with bowel movement.
Raw ivy gourd leaves provide the most health advantages. The ivy gourd plant has been shown to boost metabolism, lower blood sugar levels, and prevent diabetes. The ivy gourd is also beneficial to the heart and nervous system. It has even been demonstrated in studies to help with kidney stones.
Ivy gourd fruit has a low sodium content but a high presence of potassium, which is an important intracellular electrolyte. Potassium is a heart-friendly electrolyte that works by counteracting the negative effects of salt on blood pressure and heart rate.
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One cup (150 grams) of coccinia contains: