Pointed Gourd / Parwal

Also known asParwal · Patol · Trichosanthes dioica

Name: Pointed gourd, also called parwal, potol or patal (Trichosanthes dioica) — a small, green, striped, oval gourd with pointed ends, firm, white flesh and soft seeds, popular in South Asia.

Description

Pointed gourd is native to the Indian subcontinent, and is especially popular in eastern India and Bangladesh, where, as potol, it is a staple of Bengali cooking, in dishes such as potol posto (with poppy seed paste), potoler dolma (stuffed gourd) and in sweets, such as parwal ki mithai, a candied delicacy of Uttar Pradesh.

The tender gourd has a mild, slightly earthy flavour and a firm texture that holds its shape when cooked, and is usually lightly peeled or scraped. It is not bitter, unlike many gourds, and is often fried before being added to curries.

Main nutrition value

Pointed gourd is low in calories and provides vitamin A, vitamin C, fibre and some minerals such as calcium and iron.

How best to be consumed

Pointed gourd is cooked, usually lightly peeled.

1. Scrape or peel the skin lightly, trim the ends, and slice, then shallow-fry with turmeric and salt.
2. Stuff with spiced potato, coconut or paneer, and simmer or fry.
3. Add to curries, dals and mixed vegetable dishes.
4. Cook with poppy seeds, mustard and spices, as in Bengali cooking.
5. Choose firm, glossy, small gourds, and store in the fridge.

Overconsumption could cause…

Pointed gourd is safe in food amounts.

1. Digestive upset, such as loose stools, from large amounts.
2. Possible lowering of blood sugar in large amounts, so people on diabetes medicines should check with a doctor.
3. Bitter fruit, which should be discarded.
4. A lot of oil if deep-fried.

GroupsSquash and GourdsGourd family (Cucurbitaceae)IndianFresh

Related foodsBitter Gourd / Bitter MelonBottle GourdIvy Gourd / TindoraRidge GourdSnake GourdSponge Gourd / Luffa

Wikipedia — Trichosanthes dioica, used for origin, naming and history: https://en.wikipedia.org/wiki/Trichosanthes_dioica