Parwal (Trichosanthes dioica), also known as pointed gourd, is a popular green vegetable commonly grown and consumed in India and other tropical regions. It belongs to the cucumber and gourd family (Cucurbitaceae).
Description:
Parwal is a small, oval, green vegetable with light green or white stripes on its smooth skin. It usually measures about 5–15 cm in length and has soft, edible seeds when young. The inner flesh is pale green and tender, becoming slightly fibrous as it matures.
Taste and Texture:
It has a mild, slightly sweet flavor and a soft texture when cooked, which allows it to absorb spices and seasonings easily — making it perfect for Indian curries and stir-fries.
Nutritional Value:
Parwal is a low-calorie, high-fiber vegetable rich in:
- Vitamin A and C – for skin and immunity
- B vitamins – for metabolism
- Minerals like magnesium, potassium, and calcium
It also contains antioxidants that help improve digestion and support overall health.
Culinary Uses:
Parwal is commonly used in:
- Dry sabzis (stir-fries)
- Stuffed dishes (bharwa parwal)
- Curries and gravies
- Sometimes even sweet preparations like Parwal ki Mithai in North India.
Summary:
Parwal is a nutritious, easily digestible, and versatile vegetable that forms an important part of Indian cuisine, especially during the summer and monsoon seasons.
Reviews
There are no reviews yet.