Cucumis anguria L., Sp. Pl. 1011 1753. (Syn: Cucumis anguria Vell.; Cucumis anguria subsp. cubensis Gand.; Cucumis anguria subsp. jamaicensis Gand.; Cucumis anguria subsp. longipes (Hook.f.) Greb.; Cucumis anguria var. longipes (Hook. f.) A. Meeuse; Cucumis angurioides M.Roem.; Cucumis arada L. ex Naudin & F.Muell.; Cucumis cubensis Gand.; Cucumis echinatus Moench [Illegitimate]; Cucumis erinaceus Naudin ex Huber; Cucumis jamaicensis Gand.; Cucumis longipes Hook.f.; Cucumis macrocarpus Wender. ex Mart.; Cucumis parviflorus Salisb. [Illegitimate]; Cucumis subhirsutus subsp. minor P. Browne);
Cucumis anguria, commonly known as bur cucumber, bur gherkin, cackrey, gooseberry gourd, maroon cucumber, West Indian gherkin, and West Indian gourd, is a vine that is indigenous to Africa, but has become naturalized in the New World, and is cultivated in many places. It is similar and related to the common cucumber (C. sativus) and its cultivars are known as gherkins.
Cucumis anguria is a thinly stemmed, herbaceous vine scrambling up to 3 meters long. Fruits (4–5 cm × 3–4 cm) are longly stalked, and ovoid to oblong. The surface of the fruits have long hairs covering a surface having warts and/or spines; the inner flesh is palid to green.
Cucumis anguria is primarily grown (as a crop plant) for its edible fruit, which are used in pickling, as cooked vegetables, or eaten raw. The flavor is similar to that of the common cucumber. C. anguria fruits are popular in the northeast and north of Brazil, where they are an ingredient in the local version of cozido (meat-and-vegetable stew).
Cucumis anguria has been used in folk medicine to treat ailments of the stomach.
(From Wikipedia on 2.1.14)
Cucurbitaceae week- 020412 BRS For id from Coimbatore:
Location: CODISIA ROAD, Coimbatore
Date: Feb. 2012
Habitat: Urban Road side
Habit : Climber.
Looks like Cucumis anguria (W.Indian Gherkin).
Yes it is Cucumis anguiria L., West Indian Gherkin, introduced and run wild.