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Coccinia grandis, the ivy gourd, also known as scarlet gourd, [2] is a tropical vine. It grows primarily in tropical climates and is commonly found in the Indian states where it forms a part of the local cuisine. Coccinia grandis is cooked as a vegetable dish. In Southeast Asia, it is grown for its edible young shoots and edible fruits. [3]
Kannada Malayalam Marathi Oriya Punjabi Sinhala Tamil Telugu Tulu Urdu Konkani Meitei Cucumbers, gourds, and squashes. Cucumber, gourd, and squash names by various ...
The genus Coccinia is best known for C. grandis, commonly known as "ivy gourd". Its fruits can be eaten raw when ripe or cooked when unripe. In the latter case, it is used in curries. Young leaves and shoots are also edible. All used plants are a good source of carotenoids.
Tilkor is the Maithili name of Momordica monadelpha or Coccinia grandis or ivy gourd or scarlet gourdis plant. It is a creepers or climbers plant found naturally in the Mithila region. In the Mithila region, Tilkor is generally referred to the leaves of the plant.
Bitter Gourd (Ml പാവൽ). Dish is called as Pavakka mezhukkupuratti. Ivy Gourd (Ml കോവക്ക). Dish is called as Kovakka mezhukkupuratti. Yardlong Bean (Ml പയർ). Dish is called as Payar mezhukkupuratti. Green bean. Dish is called as Beans mezhukkupuratti.
Ground Ivy [111] Glinus lotoides: Lotus sweet juice: Used as a leaf vegetable in many tropical countries [112] Gnetum gnemon: Melinjo: Popular in Indonesian cuisine. [113] [114] Gynura crepidioides: Okinawan spinach: Grown commercially as a vegetable in China Halimione portulacoides: Sea purslane [115] Hibiscus sabdariffa: Roselle: Telugu ...
The gourd also makes frequent appearances in Chinese mythology. The Chinese god of longevity Shouxing is often depicted carrying a staff with a gourd attached to its end. Li Tieguai, one of the Eight Immortals is also often depicted with a bottle gourd that contains a special medicine that he uses to aid the sick, poor, or needy. These ...
Ridge gourd with moong-dal pappu. Pappu (dal/lentils) dishes include toor daal (kandi pappu) and moong daal (pesara pappu), which are usually cooked with a vegetable or other green. No masala is added to the dal. In some areas, garlic and onion are included in the seasoning, while in others asafetida (hing/inguva) is used.