PRODUCT INFO
Ivy gourd is a local vegetable with very high nutritional value. and what you see will be pleasing A health lover for sure is that ivy gourds contain beta-carotene. that reduces the rate risk of developing cancer and ischemic heart disease also provide calcium as well For those who have problems driving It's worth trying to eat because gourds contain fiber that helps the digestive system work well. Young shoots and young leaves of ivy gourds It is blanched and steamed as a dipping sauce with chili paste and used to cook as curry, vegetable soup. Some local villagers bring the young fruit of ivy gourds to pickle and eat it with chili paste or cook it as a curry. The young shoots of ivy gourds are a popular vegetable that Thai people eat. Available in fresh markets in every region of Thailand.
USES
The ivy gourds are also useful as follows: leaves, quenching heat poisoning, neutralizing fever, relieving heat, quenching boils, relieving burning pain, relieving itching, flowers, relieving itching, seeds, pounding mixed with coconut oil to cure scabies, vines, use the juice from the vine to drop the eyes to cure hay fever, red eyes, bruised eyes, watery eyes, eye inflammation. Detoxification, anti-inflammatory, brew with dizzy glass drinking water, roots, quench all poisons, cure blemish eyes, reduce fever, cure vomiting, latex, stem, leaf, root Cure diabetes, headache, eliminate all toxins
India is known for producing highquality ivy gourd and we are committed to providing you with fresh tender and flavorful ivy gourd that meets your expectations and satisfies the demands of your customers We ensure a reliable supply of ivy gourd that can be utilized in various culinary preparations adding a delightful touch to your product offerings
Ivy gourd also known as tendli kundru or tindora is a unique vegetable that is exported from India It is highly valued for its tender texture mild flavor and versatility in various culinary preparations When describing ivy gourd for exporting from India you can emphasize its quality appearance taste nutritional value shelf life and potential uses Heres an expanded description
Appearance Ivy gourd has a slender elongated shape with a ridged surface The vegetable is typically green in color with a glossy and smooth texture Ivy gourd pods are small usually around 2 to 4 inches in length
Quality and Sourcing We prioritize the quality of our ivy gourd throughout the sourcing and exporting process Our ivy gourd is sourced from trusted farmers and plantations that follow strict agricultural practices We ensure that our ivy gourd is of superior quality free from damage or blemishes and meets the highest standards of freshness
Taste and Texture Ivy gourd has a mild slightly tangy flavor with a hint of sweetness When cooked it retains its crunchiness and develops a tender texture The seeds inside the ivy gourd pods are small and soft
Preparation and Culinary Uses Ivy gourd is a versatile vegetable used in various cuisines It can be prepared in several ways including stirfrying sauting boiling and even pickling Ivy gourd is commonly used in curries stirfries vegetable medleys and side dishes It pairs well with spices herbs and other vegetables adding a unique flavor and texture to dishes
Nutritional Value Ivy gourd is known for its nutritional benefits It is low in calories and a good source of dietary fiber vitamins such as vitamin C vitamin A minerals such as potassium calcium and antioxidants Ivy gourd also contains beneficial compounds like flavonoids and phenolic compounds
Shelf Life and Storage Ivy gourd has a relatively short shelf life and should be consumed fresh for the best quality It is recommended to store ivy gourd in a cool dry place or refrigerate it to maintain its freshness Proper storage helps preserve its flavor and texture
Ivy gourd, also known as Coccinia grandis or Kovakkai (in South India), is a tropical and subtropical vine belonging to the gourd family (Cucurbitaceae). It is a popular vegetable in various Asian cuisines, particularly in India, Southeast Asia, and other parts of the world where it is commonly cultivated and consumed.
According to the needs and demands of our clients, we are engaged in offering a wide range of Ivy Gourd / Tindly high demanded among our due their nutritional value, hygienic packaging and leading market price. This is completely pure, unpolluted and germ free so as to ensure health of our clients. The packing of these products done is such a manner that the quality does not get affected by moisture.
We are one of the chief producers and exporters of Fresh Green Ivy gourd( Tindora) to our clients in India & Overseas.
The Fresh Green Tindora offered by us is direct from the farms, so our clients receive them fresh &. Which increases their shelf life for our clients to resell them.
Features:
> Rich green color
> Rich in taste
> Fresh and Hygienically packed.
Ivy gourd, also known as Coccinia grandis, scarlet gourd, or baby watermelon, is a tropical and subtropical vine commonly grown for its edible fruits. Ivy gourd is a low-calorie vegetable that provides dietary fiber, vitamins (such as vitamin C and vitamin A), and minerals (including calcium and iron). It is a source of antioxidants and may offer health benefits.
Cultivated extensively in India, the bitter gourd, also known as karela, is a unique vegetable prized for its health benefits and culinary versatility. This member of the cucurbit family boasts a warty, ridged exterior in shades of green and white, reaching lengths of up to 2 feet. While immature gourds are tender and less bitter, mature ones offer a firmer texture and more concentrated flavor profile. Traditionally used in Ayurvedic medicine, bitter gourd is a rich source of vitamins, minerals, and antioxidants.
Hailing from the vibrant tapestry of Indian agriculture, the bitter gourd, also known as karela in Hindi, is a unique vegetable prized for its distinctive flavor profile and impressive health benefits. This export-worthy vine boasts a long, slender, and warty exterior, typically ranging from 10 to 30 centimeters in length. While immature bitter gourds possess a smooth, light green skin, mature ones develop a bumpy texture with a darker shade of green, almost tinged with a yellowish hue.
The flesh of the bitter gourd lives up to its name, offering a refreshingly bitter taste that can be quite polarizing for first-time consumers. However, this very bitterness is what makes it a culinary superstar in India. When cooked skillfully, the bitterness mellows, transforming into a delightful complexity that complements a variety of spices and cooking techniques.
Indian farmers cultivate bitter gourd throughout the year, with peak seasons occurring during the cooler months. This ensures a steady supply for both domestic consumption and export. The meticulous harvesting process involves handpicking the gourds at the optimal stage of maturity, ensuring their freshness and vibrant color.
Beyond its intriguing flavor, the bitter gourd is a powerhouse of nutrition. It is an excellent source of vitamins A, C, and K, vital for maintaining healthy vision, immunity, and blood clotting. Additionally, it boasts significant amounts of dietary fiber, promoting gut health and aiding digestion. Furthermore, bitter gourd is a natural source of minerals like iron, potassium, and manganese, contributing to a balanced diet.
Bitter gourd, with its distinctively bitter flavor, is beloved in many Asian cuisines for its health benefits. It's a great source of vitamins and minerals and is known for supporting digestion and boosting immunity. Perfect for stir-fries, juices, and stews.
PRODUCT INFO
Snake gourds range from small to very large in size and are elongated, slender, curved, or straight. There are two different categories of Snake gourds. One type is extremely long with hard skin and is grown for ornamental purposes, and the other type ranges in size and is grown for eating and medicinal purposes. Snake gourds that are used for consumption have waxy green skin and are often speckled or striped with a lighter shade of green. The fruit is typically consumed when young, with longer varieties averaging 40-45 centimeters in length and smaller varieties 15-20 centimeters in length. The gourd may grow straight or in twisted curls and spirals. When Snake gourds are young, the seeds are fairly non-existent, the pulp around the seed mass is firm, and the flavor is mild and similar to a cucumber. As it matures, the rind becomes hard, turns red, and the flavor becomes bitter and gelatinous with many seeds. Snake gourds contain iron, magnesium, potassium, manganese, vitamins A, B, and C, fiber, calcium, and phosphorus.
USES
Snake gourds are best suited for cooked applications such as stir-frying, baking, stuffing, and boiling. They can be prepared and used like zucchini, sauteed and served as a side dish or added to dishes with other sauteed vegetables. They can also be added to sabzi, chopped into curries, stuffed and grilled, made into a chutney, fried, blended into soups, sliced into stir-fries, or pickled for extended use. When the gourd is mature, the seed mass within is scraped out and used like tomato paste in various Indian dishes. Snake gourds pair well with turmeric, cumin, coriander, mustard, red chiles, curry leaves, coconut, onion, garlic, potatoes, tomatoes, pumpkin, lentils, tofu, poultry, pork, and beef. They will keep for 2-3 weeks when stored in an airtight container in the refrigerator.
SEASONS
Snake gourds are available in the late summer through fall.
