Kundru

Kundru (scientific naam: Coccinia grandis), jiske tindora' (tindori, tindoori),कुनुरु, ghiloda, kundri, kowai, kovai, kovakkai,kovakka(കോവയ്ക്ക), dondakaya(దొండకాయ), manoli, tindla, gentleman's toes, tendli, thendli, thaenli , ivy gourd nai to little gourd naam se jaana jata hae. Iski upaj jyadatar garam des me hoti hae, Iski latayen hoti haen jo faile hue hote haen. kundru ko jise khaya jata hae. Kundru ko kacha ya pakka dono tarah se khaya jata hae. Iske patiyon ko bhi khane ke upyog me laya jata hae.

Iska purana botanical naam C. grandis hae.

Kundru ko India me khaya jate hae. Thaeland, Indonesia, aur duusre southeast Asia ke des ke log iske fal ke saath iske patti ko bhi khate hae. Thaeland ke log aapne garden me iske bote hae. Unka udeshya iski upaj ko badhawa dena hae kyunki isme dher micronutrients paye jate hae, jisme vitamins A aur C bhi hae.

kannada me "Tondekayi" , Telugu me dondakaya , Tamil me kovakkai, malyalam me kovakka(കോവയ്ക്ക) aur Assami me kunduli bolta jata hae. . Iski tarkari banayi jati hae aur isko deep-fry kar ke isme masala bhar ke bhi khaya jata hae.

India me iske bahumulya glycemic index ke karan iske diabetes control karne ke liye kaya jata hae.

Hawai'i aur southern United States me iske ek weed maana jaae hae. Isko buddhi nashak bhi mana jata hae.

Kundru me bahut matra me beta-carotene paya jata hae.^[1]