Kundru

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Kundru (scientific naam: Coccinia grandis), jiske tindora' (tindori, tindoori),कुनुरु, ghiloda, kundri, kowai, kovai, kovakkai,kovakka(കോവയ്ക്ക), dondakaya(దొండకాయ), manoli, tindla, gentleman's toes, tendli, thendli, thainli , ivy gourd nai to little gourd naam se jaana jata hai. Iski upaj jyadatar garam des me hoti hai, Iski latayen hoti hain jo faile hue hote hain. kundru ko jise khaya jata hai. Kundru ko kacha ya pakka dono tarah se khaya jata hai. Iske patiyon ko bhi khane ke upyog me laya jata hai.

Pakaa kundru

Iska purana botanical naam C. grandis hai.

Kundru ko India me khaya jate hai. Thailand, Indonesia, aur duusre southeast Asia ke des ke log iske fal ke saath iske patti ko bhi khate hai. Thailand ke log aapne garden me iske bote hai. Unka udeshya iski upaj ko badhawa dena hai kyunki isme dher micronutrients paye jate hai, jisme vitamins A aur C bhi hai.

kannada me "Tondekayi" , Telugu me dondakaya , Tamil me kovakkai, malyalam me kovakka(കോവയ്ക്ക) aur Assami me kunduli bolta jata hai. . Iski tarkari banayi jati hai aur isko deep-fry kar ke isme masala bhar ke bhi khaya jata hai.

India me iske bahumulya glycemic index ke karan iske diabetes control karne ke liye kaya jata hai.

Hawai'i aur southern United States me iske ek weed maana jaae hai.Isko buddhi nashak bhi mana jata hai.

Kundru me bahut matra me beta-carotene paya jata hai.[1]

Bahaari jorr

 
Female and male flowers

References

  1. Artemis P. Simopoulos and C. Gopalan, ed., Plants in Human Health and Nutrition Policy,Karger Publishers, 2003

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