no: parwal
Low in calories and rich in dietary fiber, parwal is also a good source of vitamin C and minerals including potassium and manganese. The vegetable contains compounds with potential diuretic and digestive properties valued in traditional Ayurvedic medicine.
About
Parwal (Trichosanthes dioica), also known as pointed gourd or patol, is a climbing vine vegetable native to the Indian subcontinent and Southeast Asia. The fruit is a slender, elongated gourd with a characteristic pointed tip, typically 10-15 cm in length, featuring dark green skin often mottled with lighter stripes. The tender flesh is pale green to whitish, mild in flavor with a slightly bitter undertone, and contains small edible seeds. Botanically, it belongs to the Cucurbitaceae family and is closely related to bitter melon and snake gourd, though distinctly milder in taste.
The vegetable is available in both immature (tender, used whole) and mature (larger, sometimes requiring peeling) stages. Regional varieties exist across South and Southeast Asia, with Indian cultivars being most commercially significant.
Culinary Uses
Parwal is a staple vegetable in Indian and Bangladeshi cuisine, particularly in Eastern India, Odisha, and Assam. It is commonly prepared by halving lengthwise and stir-frying with mustard seeds, turmeric, and chili, or curried with potatoes and onions. The mild, delicate flavor allows it to absorb seasonings readily, making it suitable for both dry preparations and wet curries. Whole tender parwals can be stuffed with spiced potato mixture (parwal fry), while mature specimens may be peeled and used in mixed vegetable dishes. It pairs well with aromatic spices, coconut, and acidic elements like tamarind or lemon.