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searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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| ||kovakka (കോവയ്ക്ക / കോവല്) (today's sample record)|
Description: Ivy gourd. The ivy gourd is a tropical vine grown for its small edible fruits, green ripening to red, which are reminiscent of gherkins. They may be eaten immature and green, or mature and deep red. They are slightly sour and may be fried with cubed potatoes. The young shoots and leaves may also be eaten as greens. The fruit is commonly eaten in Indian cuisine. Natives of Thailand, Indonesia, and other South East Asian countries also consume the fruit and leaves. Cultivation of ivy gourd in home gardens has been encouraged in Thailand due to its being a good source of several micronutrients, including vitamins A and C. Said to be beneficial to people with diabetes.
|Ivy gourd greens on the left, with the fruits on the right||
Latin: Coccinia grandis (Linnaeus) Voigt / Coccinia cordifolia Coccinia cordifolia auct. non (L.) Cogn./ Coccinia indica Wight & Arn.
Ethnicity: Indian, Sinhalese
Most frequent country: India
Most frequent region: Kerala
Better known as: kundru
Also known as: dondakaaya, goli, kovaikai, kumrukh, tendli, thendel, thondakai, tindli, tindora, tondli