Trichosanthes dioica / pointed gourd/ parwal/parval
Trichosanthes dioica is also known as the pointed gourd, parwal/parval (from Hindi),Kovakkai(fromTamil) or thonde kayi (from Kannada), or potol (from Assamese, Sanskrit, Oriya or Bengali (পটল) pôţol) “Paror” in Maithili, “Parol” in Magahi and “Parora” in Bhojpuri, Urdu and Awadhi. Colloquially, in India, it is often called green potato. It is widely cultivated in the eastern and some northern part of India, particularly in Odisha, Bengal, Assam, Bihar, and Uttar Pradesh. It is a good source of carbohydrates, vitamin A, and vitamin C. It also contains major nutrients and trace elements (magnesium, potassium, copper, sulfur, and chlorine) which are needed in small quantities, for playing essential roles in human physiology. parval (pointed gourd, Trichosanthes dioica)
Parwal curry – Recipe is contributed by Mrs. Usha Mehta.
Hi friends! Enjoy this easily digestible vegetable cooked with potatoes and Indian spices. Parwal is a seasonal vegetable and is available during summers till monsoon season in India.
Preparation time : 10 minutes
Cooking time: 15 minutes
Serves : 4
Difficulty Level : Easy
- 300 gms parwal / pointed gourd
- 1 medium size potato, cubed
- 1/2 tsp cumin seeds, roasted and powdered
- 1 tbsp coriander powder
- 1/2 tsp chili powder
- 1/2 tsp turmeric powder
- 12 cloves garlic , minced
- 1 tbsp ginger, grated finely
- 1/2 cup fresh coconut, finely grated
- 1 cup curd / yogurt / dahi
- 3 tbsp olive oil
- 1/2 tsp salt or / salt to taste
- 1/4 tsp asafetida / heeng
- 1 tbsp coriander leaves, finely chopped
Wash and scrape the parwal / pointed gourd lightly with a knife ,cut the ends and cut them into halves horizontally. Remove any fibers and seeds that are yellow and hard. Keep aside.
Peel the potato and cut it lengthwise once and horizontally once to match the parwal / pointed gourd.
In the blender take the minced garlic, grated ginger, grated coconut and curd and blend it to a smooth paste. Keep aside.
Heat 3 tbsp oil in a wok / kadahi /pan and shallow fry the parwal / pointed gourd on medium flame till they become little soft and golden brown. Keep aside.
Then in the same heated oil add potato cubes and shallow fry the potatoes till they become little soft and golden brown and add shallow fried parwal / pointed gourd from step 3.
Add turmeric, chili powder, coriander powder, cumin seeds powder, salt to the shallow fried parwal / pointed gourd and potatoes . Cover and cook till soft.
Add garlic, ginger, coconut, curd paste to the cooked vegetable. Bring it to boil , let it simmer on low flame for 7-8 minutes.
garnish with finely chopped coriander leaves. Serve hot with rice or any other Indian bread.
- Peel the skin of Parwal / pointed gourd lightly.
- Parwal / pointed gourd is generally deep fried before using in the curry, shallow frying is healthier.
Possible health benefits of Parwal / Pointed gourd:
Improves Digestion Parwal is easy to digest, and the fiber rich green vegetable is good for treating gastrointestinal and liver disorders.
Lowers Cholesterol & Blood Sugar The small round seeds of parwal benefits the health as it lowers cholesterol and blood sugar levels naturally.
Weight Loss This is another health benefit of having parwal. It is low in calories and keeps you fuller for a long time, thus aiding weight loss.
Treats Flu In Ayurveda, pointed gourd or parwal is used as a medicine to cure cold, fever and throat problems.
Skin Benefits Parwal is rich in vitamins like Vitamin A and C, and antioxidants which makes it good for the skin.
Nick’s kitchen medical Disclaimer:
- Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
- Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
- Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
- If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
- Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.