What to do with ivy gourds that have gone red? (Tendle, Tendli)

Answer: Use them. Cook them. 

When ivy gourds ripen/mature they become red on the outside & on the inside. The more they ripen/mature they become more red. They become slightly tangy sometimes, yet they're good to be used.

Little red - just started ripening - use it.
More red - ripened - use it.

Very soft, mushy - overripe - are slimy too - use it to make gojju (a mashed side) or discard if you can't chop them/don't wanna make gojju.

P.S: They may be soft, so cook faster & easily than raw ones.

Young ivy gourd is firm and slender, and retains a crunch when stir fried. When you buy it, it should be firm to touch and more slender than fat in size.

Ripe ivy gourds become sticky when cooked.