ivy gourd (कुन्द्रो)
About ivy gourd (कुन्द्रो)
Ivy gourd, locally known as 'Kundru' or 'Ban Tarul' in Nepal, is a common vegetable found across the country, particularly in the Terai region and the lower hills. It is a hardy, climbing vine that thrives in the warm, humid climate. It is not as culturally significant as some other vegetables, but it is an important food source in rural communities, offering a nutritious and affordable option. It is consumed in a variety of dishes and as a side dish. The easily available nature makes it an essential part of the diets of many communities. They are often grown in the backyard or in farmland boundaries. With easy and quick production, these vines provide important nutrition in the local diets of people.
Nutritional info
These are the major micro nutrients found in ivy gourd
Seasonality
Ivy gourd is primarily a warm-season crop in Nepal. It typically fruits during the late spring and summer months, roughly from April to September. However, in warmer regions of the Terai, it can be found throughout most of the year. Its seasonality isn’t as strict due to the hardy nature of the plant and its ability to grow in a range of conditions.
History
The exact historical origins of ivy gourd in Nepal are not clearly documented. However, given its presence across South Asia, it's likely that ivy gourd was introduced to Nepal through trade and migration routes many centuries ago. It is believed that ivy gourd has been consumed in Nepal for centuries, but it is not a staple vegetable like potato or cauliflower. It's generally seen as a local or garden-grown food rather than a commercially cultivated one. The cultivation and consumption have primarily remained within traditional practices, with families relying on it for a supplementary source of food.