In many regions of India, where traditions run deep and flavours tell stories, some age-old crops still hold a special place at the dinner table. For the older generation, these aren’t just vegetables; they’re memories, comfort, and legacy. It’s not uncommon to see elderly shoppers at local markets, carefully selecting their favourite seasonal produce, then returning home to have them cooked with just the right blend of spices — the way it’s been done for generations. (Local18)
One such vegetable is kundru (ivy gourd), also known as a wild vegetable, which grows abundantly in tribal regions. Rich in nutrients, ivy gourd is known for its health benefits and its role in preventing various ailments. (Local18)
This vegetable begins to appear in markets from September and is available in abundance until November. People use it in different ways, most commonly, it is cooked with spices to make a hearty dish. Some dry this vegetable to make powder, chips, or papad. In wholesale markets, farmers earn around Rs 25 per kg, while retail prices can reach up to Rs 40 per kg. (Local18)
Ivy gourd is particularly beneficial for those with iron deficiency, as it is rich in iron, vitamin A, vitamin C, and fibre. Regular consumption helps improve digestion, manage diabetes, and relieve constipation. However, it is generally not recommended for pregnant women. Doctors often advise including ivy gourd in the diet for individuals who lack iron, as it also strengthens the nervous system thanks to its antioxidant properties. (Local18)
Interestingly, ivy gourd can also be grown in pots at home. It grows on a vine that climbs walls and eventually bears fruit, making it both a practical and accessible addition to home gardens. (Local18)
