Herbal dishes of Chhattisgarh, India. XXXIII. Kundru Chana dal

Research Note - Pankaj Oudhia
© 2001,2002,2003 Pankaj Oudhia - All Rights Reserved

Since childhood I am hearing this information about Kundru fruits that its consumption results in deafness. Later, when I got the opportunity to gather the information on traditional medicinal knowledge about Kundru in Chhattisgarh, I found it very promising herb having many health benefits. Kundru is a local name of Ivy Gourd. It is under cultivation as vegetable crop in Chhattisgarh. Kundru Chana dal is a curry prepared by using Kundru fruits with Chana dal (Chickpea splitted seeds). Among the natives this preparation is popular for its delicious taste but the traditional healers are aware of its health benefits. According to them this preparation is specially useful for the patients having diabetes. It is also useful in biliousness and diseases of blood. During fever the use of this preparation with meals, helps in reducing the high temperature. Like other vegetable crops, Kundru is also cultivated by using chemical inputs. The traditional healers recommend the use of organically grown kundru fruits in preparation of this dish, to get real health benefits. Material Required : Kundru fruits, Chana Dal, Methi (Fenugreek), Lason (Garlic), Mirch (Chilli), Haldi (Turmeric), Dhania (Coriander), Namak (Salt), Tel (Cooking oil). Method of Preparation : Kundru fruit is cut into two pieces and seeds are separated. After this, the fruit is washed thoroughly in running water. In Pan, cooking oil is taken and all the ingredients and Kundru fruits are added. The mixture is cooked in low flame. After cooking, it is served as curry with meals. The natives prepare Kundru curry without adding Chana Dal also but according to the healers the combination of Kundru fruits and Chana Dal is more promising. Botanically, Kundru (Coccinia grandis syn. Coccinia cordifolia sensu syn. Bryonia grandis syn. C. medica syn. Cephalandra indica) is perennial twin with tuberous roots; stem smooth or scabrous, grooved or angled; Leaves palmately 5-nerved from a cordate base, 3-5 lobed, shining, margins glandular tipped; Flowers white. Male flowers having peduncles one-flowered; Female flowers solitary; Fruits fusiform-ellipsoid, slightly beaked, young marked with white steaks, bright scarlet when ripe, seeds embedded in red pulp, yellowish grey