I have been away from the blogosphere. I haven’t read or posted anything in almost 3 weeks. What can I say…as much as I want to take every second person’s advice and blog often and in between, it just doesn’t seem to happen.
The thing is, I have been busy. Sometimes, the work piles up, the commitments cannot be broken and the flu descends. Yup, that’s the kinda busy I was. And being in such a state, I was feeling quite lethargic and insipid; every time I opened the page to post, I just couldn’t start or finish a sentence. Blogger’s block!
Ivy gourd. I don’t know how popular it is in other parts of the world, but here in India, ivy gourd or kovakkai has been on my family’s dining table since forever. They are small, green and elongated; and look kind of like mini-watermelons. Texture-wise, they are like taut cucumbers, crisp and crunchy, and the skin isn’t so bitter that you need to remove it.
However, when ivy gourds get very ripe, the insides get soft and turn a brilliant pink; like pomegranate seeds. So very pretty to look at, but not as fun to cook with.
One of the first things I remember hearing about this humble vegetable is, ‘ivy gourd is good for diabetics.’ My great-grandmom was diabetic, and she was made to eat a few raw ivy gourds each day, since it was supposed to help regulate blood sugar levels. (She rarely did; she just moved them around on her plate, ignored them completely or hid them under a poppadum. Benefits of being 80+!) But from the little bits of information I’ve read, it is the leaves and not the fruit that do the trick.
Whether you are looking to control blood sugar levels or not, these shiny green veggies still pack quite a punch, if I should go by what some nice folks on the internet have to say, ivy gourd is a great source of
- B-vitamins and minerals
Anyway, this is just me waxing eloquent because I can and because I want to drag this post on as long as possible without having to share a recipe.
Ivy gourd is eaten in India usually in curries, or cooked as a dry sabzi or thoran; I however like it in its natural form and eat it as a salad.
Which I will share with you tomorrow because it’s almost midnight now.
Here’s to more regular posting!