Tindisa was quoted by vagbhata (A.H.Su.6/89) is believed to be dindisa of nighantu works. Caraka and susruta did not mention tindisa as well as dindisa. C.vulgaris var. fistulosus is commonly known as ‘tinda’ in Hindi and is used as a vegetable in north India. Tinda is a vegetable especially popular in South Asia. This unique squash-like gourd is native to India, very popular in Indian and Pakistani cooking with curry and many gourmet dishes. Green colored, apple sized fruits are flattish round in shape and 50-60 grams in weight. Plants are vigorous, productive and begin to bear fruits in 70 days after planting. Can be confused with Tendli or Kundru due to similar sounding name from different language / region.
Botanical description – A trailing or climbing monoecious hispid annual with angular or grooved stems and 2-3-fid tendrils; leaves obovate or ovate, lobes bipinnatifie; flowers solitary or paired on long peduncles, yellow; fruits globose pepo; rind green, mottled or stried, waxy; flesh spongy, juicy, reddish pink or plae pink, sweet; seeds numerous, pyriform, black, brown, pink or white.
Chemical constituents – β-L-alanine, stugnasterol, citrin (cucurbocitrin), viatmins, volatile constituents, fraxidin, pinene, α- and β-galactosidases, pectin, carotenoids etc.
Part used : fruits, seeds.
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