Scientific name: Coccinia grandis. Name in different languages:- English: Ivy gourd, scarlet-fruited gourd, Scarlet gourd. Sanskrit: Bimbika. Hindi: Kunduru. Bengali: Telakucha. Marathi: Tondli. Oriya: Ban-kundri. Telugu: Donda Kaya. Tamil: Kovai. Kannada: Tondikay. Malayalam: Kova, Koval.
Ivy gourd, is a medicinal plant as well a nutritious vegetable. The botanical name of it is Coccinia grandis. It has two varieties: the ones used as vegetable and the wild ivy gourd (Coccinia grandis) which has a more bitter taste. The leaves and fruits of it, acts as a medicine against mouth ulcers. The juice extracted from its plant is a medicine for diabetes. The leaves and stem of ivy gourd (Coccinia grandis) is boiled in oil and applied to cure skin infections. All the treatments are to be done under medical supervision only. Ivy gourd (Coccinia grandis) plant can be grown without any special care. It grows well in soil that has moisture content, but no water logging.
The ideal time to plant ivy gourd (Coccinia grandis) is before monsoon and also during October. Wines are used for propagation and it has to be selected from high yielding plants. The wines have to be picked from the female plant. Slightly mature wines are cut 25 cm long to be used for planting. The pit for planting should be half a meter deep, and filled with top soil and animal manure. The distance between plants must be 2 meters each. The top of the pit is heaped and 2 to 3 wines are planted simultaneously. 1 or 2 nodes of the stem should be inside the soil and barns have to be built for wines to grow.
The leaves of ivy gourd are a favourite food for worms, which destroys the whole plant. The worms have to be picked and destroyed. Also a type of fly attacks its flower, which can be trapped with fruit juice.