The scientific name of Spiny Gourd is Momordicia dioica, also known as Thumba Karavila in Sinhala, and the Indian name for Spine gourd is Kantola. Spine Gourd is a rare vegetable that belongs to the cucurbitaceae family. Unlike Bitter gourd (Karavila in Sinhala), Spiny Gourd doesn't have a bitter taste. 

100g of Spiny Gourd contains 7.7g of carbohydrate, 3.1g of protein, 3.1g of fat, 3g of fiber, 1.1g of minerals. In addition to those nutrients, Spine Gourd also contains trace amounts of Vitamin C, Carotene, Thymine, Riboflavin and Niacin. 

Furthermore Spiny gourd also has some medicinal properties like analgesic property, anti allergenic property, anti aging property and antioxidant property. It is also said to ease digestion problems, eliminate constipation and strengthen immunity. 

In indigenous medicine the extract of the root of this plant is consumed on an empty stomach to control diabetes because it has plant insulin. 

Since Spiny gourd is rich in moisture and fiber they should be cooked in closed lid pans and by adding a little bit of water to prevent their moisture from evaporating. The gravy of the curry should not be thrown away as it has nutrients leached into it during the cooking process. 

Moreover to consume cooked spine gourd as a vegetable, they are sold as dehydrated slices and powdered in packets. 

Even though this vegetable has many health benefits, it is not that popular among people. If you have any chance to buy spine gourd, don’t think twice and buy them right away.