Kundru (tindora/tendli or ivy gourd) hasn’t always been a vegetable I was fond of. For long years I thought kundru was an unsophisticated version of parval (pointed gourd)[1]. It is only recently that a slow appreciation of this gourd has grown on me. True, kundru resembles parval on the outside, but its inside is fleshier and tangier, making its taste stand apart on its own.
