It grows primarily in tropical climates and is commonly found in the Indian states where it forms a part of the local cuisine.

[3] Its native range extends from Africa to Asia, including India, the Philippines, Cambodia, China, Indonesia, Malaysia, Myanmar, Thailand, Vietnam, eastern Papua New Guinea, and the Northern Territories, Australia.

Its documented introduced range includes the Federated States of Micronesia, Fiji, Guam, Saipan, Hawaii, the Marshall Islands, Samoa, Tonga, and Vanuatu.

Regarded as very invasive and on the Hawaii State Noxious Weed List, ivy gourd can grow up to four inches per day.

It grows in dense blankets, shading other plants from sunlight and highjacking nutrients, effectively killing vegetation underneath.

Less rigorous hand-harvesting techniques can make infestations worse, to the point that chemical procedures are required, since plants are able to re-establish themselves from small stem pieces that touch the ground.

When using chemical controls, that ivy gourd responded well to a thin-lined bark application of 100% Garlon 4 (triclopyr), leaving plants in place so as not to translocate the herbicide or spread the pest.

In India, it is eaten as a curry, by deep-frying it along with spices, stuffing it with masala and sauteing it, or boiling it first in a pressure cooker and then frying it.