Scientific name: Coccinia grandis
Tindora is a tropically climbing vine plant that grows up to 10 centimetres per day and grows in the wild. Favoured for its crunchy texture, it is often used in heavily spicy dishes in an attempt to bring in a cooling taste in the food. Additionally, owing to its ayurvedic medicinal vales, it is used to reduce inflammation along with treatments to help maintain sugar in one’s body. This is also helpful in maintaining healthy endocrine glands that is beneficial for maintaining the overall well-being.
The plants of its vine are also turned into a paste and used to heal skin damages caused by leprosy, scables, and psoriasis. Such culinary and medicinal benefits make it a preferred option for multiple individuals.
Considering that Tindora are tender and one chooses the young and immature ones for their cooking, preserving them in their best and tender form is essential. All that one needs to dos is wash them gently and pack them in, stems and all in bags. When stored in the refrigerator for 50 degree Ferenheit.
Taste and use:
This vegetable is smooth skinned and bright green in colour. The flesh is white on the inside and the seeds are tender and small. It has a slightly sweet edge and the mature ones impart a fruity flavour to the savoury recipes.
It often boosts metabolism and hence helps reduce fat. Additionally it is known to have a significant reaction on the blood sugar level in individuals. It holds potential to improve one’s glucose tolerance and hence, significantly lowers the blood sugar levels.
100 gm of Tindora has the following nutritional value –
- Energy – 31 cal
- Protein – 4 g
- Dietary fibre – 1.5 g
- Carbohydrates – 5 g
- Total fat – 0.3 g
- Vitamin C – 40 mg
- Potassium – 4700 mg
- Iron – 20 mg