Dondukaya
Inventory, lb : 0
Description/Taste
Tindora looks like an elongated baby watermelon. The small fruit, also known as Dondakaya and Gherkin in India and Pakistan is about an inch to an inch and a half long, with smooth green skin. Yellow striations run the length of the small fruit. The skin is not tough, but is more resistant than the skin of a cucumber. Tindora has small seeds inside, packed within the zucchini-like flesh. The taste of Tindora is rather bland, similar to zucchini yet crunchier, it lends well to a variety of seasonings. Tindora ripens from the inside out, the seeds begin to turn a bright red color and eventually that color spreads to the skin. It is possible to get a Tindora that is green on the outside and red on the inside.
Seasons/Availability
Tindora is available throughout the year.
Current Facts
Tindora, which is what this small vegetable is called in India, goes by several different names: Scarlet Gourd, Thai spinach, Kovai, and Tondli. Coccinia grandis is a member of the Cucurbitaceae family, and is commonly referred to as Ivy gourd. The little cucumber cousins grow on vines in tropical regions and is common in Indian cuisine, available there after the rainy season.
Nutritional Value
Tindora is high in beta-carotene and vitamins A and C. It has been used medicinally in Ayurvedic practices in India as an anti-oxidant, anti-triglyceride, and anti-bacterial. Tindora has been used to treat jaundice, abscesses and high blood pressure.
Applications
Young, green Tindora can be used in a variety of ways and prepared using a variety of methods. They can be grilled or sautéed with a myriad of seasonings to complement any type of protein. Remove the very tips off the Tindora and cut into slices or lengthwise into strips. The strips can be prepared like fries or added to dahl. The small cucurbit relative can be stuffed, despite its size; cut in half and scrape out the seeds, stuff with masala or another filling. Tindora pairs well with other vegetables and can be a great addition to curries. Mature red Tindora can be eaten raw, stuffed or even candied.
Geography/History
Native to tropical Africa and Asia, Tindora was introduced to Australia, the Caribbean and Hawaii, Florida and Texas in the US as a food crop. The Tindora vine is considered an invasive plant in some areas, for its ability to grow fast and over-take other native plants. Most commonly, Tindora or Dondakaya is found in farmers markets throughout India.