Tondli / तोंडली / Ivy Gourd / Coccinia grandis (L.) Voigt

Local Name: Tondli / तोंडली

Common Name: Ivy Gourd

Botanical Name: Coccinia grandis (L.) Voigt

Status & Habitat

  • Status: Cultivable

  • Habitat: Climber

  • Occurrence: Deciduous Forest areas, cultivated areas

  • Season of Availability: Year-round

  • Geography: Tropical Africa, W. Arabian Peninsula, Tropical & Subtropical Asia

  • Method of Propagation: Seed and vegetative propagation

  • Part used for Propagation: Seeds and roots

Edible Parts

  • Edible Parts: Fruits

  • Can be Eaten Raw: Yes

Method of Consumption

  • Raw: Yes

  • Ripe: No

  • Both Raw & Ripe: No

  • Dangerous Form to Consume: N/A

  • As Food: Eaten raw or cooked into a vegetable

  • As Medicine: When eaten raw, the fruits help cleanse toxins out of the body.

  • Cooking Without Prior Boiling: No

  • Boiling Before Cooking: No

  • Pickling: Yes

  • Brining: No

  • Fermenting: No

  • Drying for later Consumption: No

  • Overall Method: Can be cooked with oil and spices into a sabji, or eaten as a pickle.

Nutritional & Medicinal Benefits

  • Nutritional Benefit: High in proteins, vitamins, minerals, carbohyrates.

  • Medicinal Benefit: Anti-diabetic, Useful to treat liver ailments, Asthma, Fever, skin diseases, jaundice and dysentery

Tribal Wisdom

  • Tribal Wisdom: When eaten raw, the fruits help cleanse toxins out of the body.


  • Tribal Recipe: Tondli sabji
    - Heat oil, mustard seeds, coriander, and chili powder in a kadaix
    - Add chopped tondli and tomato, and mix
    - Let it sit for 10 mins then serve.