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Parwal is small to medium in size, averaging 5-15 centimeters in length, and is globose to oblong in shape with pointed ends. The smooth rind is yellow-green when young, transforming to a burnt orange when mature and can be solid or have some light striping running lengthwise. The flesh is a creamy white, moist, and firm with a central cavity filled with slippery, small ivory seeds. Parwal is mild and bland, allowing it to absorb accompanying flavors, and has a soft texture when cooked.
Seasons/Availability
Parwal is available from mid-summer through mid-fall.
Current Facts
Parwal, botanically classified as Trichosanthes dioica, is a vining plant that can reach over six meters in height and is a member of the Cucurbitaceae family. Mostly known as the Pointed Gourd in English, Parwal is the Hindi name for the gourd and is also known by many other names including Parval in Nepali, Hindi, and Gujarati, Potol or Patol in Bengali, Kambupudalai in Tamil, and colloquially as the Green potato. Parwal is highly regarded in India for its nutritional value and digestibility and is considered a luxury item that can be expensive in the marketplace.
Nutritional Value
Parwal contains vitamins A and C, magnesium, copper, fiber, vitamin B2, calcium, iron, sulfur, and potassium.
Applications
Parwal is best suited for cooked applications such as stir-frying, sautéing, frying, and boiling. To prepare for cooking, the gourd should be peeled, the pointed tips removed and then sliced in half with the tough seeds discarded. The gourd is most often used in curries, tossed into stir-fries with other seasonal vegetables, blended in gravies, or cooked into subzis, which consists of potatoes, yogurt, and vegetables. Parwal can be made into potoler and stuffed with fish, meat, or roe, mixed into stews, cut into cubes and sautéed, fried into strips, or made into soups. The gourd can also be pickled in vinegar with an assortment of herbs and spices. Parwal pairs well with potatoes, tomatoes, onions, ginger, garlic, turmeric, red chili powder, cumin, coriander, garam masala, cilantro, mustard seeds, fennel seeds, peanuts, pistachios, meats such as poultry, beef, pork, and fish, and coconut milk. They will keep up to one week when stored in the refrigerator.
Ethnic/Cultural Info
In Ayurveda, the Indian system of medicine, Parwal is highly favored and is used to balance one's Kapha, which is the stabilizing energies in the body. Parwal is believed to help reduce symptoms of digestive issues, headaches, skin conditions, and fevers. An extract made of the gourd’s seeds is also used to help lower cholesterol and blood sugar levels. Both the leaves and gourds are used in traditional medicine and are typically made into a juice.
Geography/History
Parwal is native to India and has been cultivated in eastern India for over two thousand years, especially in northeastern Indian states such as Bengal, Assam, and Orissa. Today it is also grown in the southern plains of Nepal, tropical Asia, and Australia, and can be found at fresh local markets and specialty grocers.
Foodtown
6431 Stirling Rd Davie FL 33314
Parwal is a small to medium-sized vegetable, measuring 5-15 centimeters in length and shaped oblong with pointed ends. Its smooth rind changes from yellow-green when young to burnt orange as it matures. Inside, it has creamy white, moist, and firm flesh, housing a central cavity filled with slippery ivory seeds. With a mild and bland taste, Parwal easily absorbs the flavors of other ingredients and softens in texture when cooked.
Tekka Center
665 Buffalo Rd, Singapore 210665
(868) 669-13
Parwal can also be pickled using vinegar combined with various herbs and spices, offering a tangy twist to its preparation. This versatile gourd pairs beautifully with a wide range of ingredients, including potatoes, tomatoes, onions, garlic, ginger, and spices like turmeric, cumin, and garam masala. It also complements meats such as poultry and fish, as well as coconut milk. When refrigerated, Parwal stays fresh for up to one week.
Saravana Stores
Rangoon road, Singapore
Parwal is a vining plant botanically classified as Trichosanthes dioica, able to grow over six meters high. Known as the Pointed Gourd in English, it has various regional names like Parval in Nepali and Gujarati or Patol in Bengali. Highly valued in India for its nutritional benefits, it contains vitamins A and C, magnesium, copper, fiber, iron, calcium, potassium, sulfur, and vitamin B2, making it a rich dietary choice.
Punjab - Indian Market & Cuisine
618 Las Tunas Drive San Gabriel CA 91776
(626) 576-0749
Parwal: Native to India, Parwal has been cultivated for over two thousand years, especially in northeastern states like Bengal, Assam, and Orissa. It is now also grown in Nepal, tropical Asia, and Australia. In Ayurveda, it is prized for balancing Kapha and addressing digestive issues, headaches, skin conditions, and fevers. Parwal seeds are believed to help lower cholesterol and blood sugar, with both its leaves and gourds traditionally used in juice form for medicinal purposes.
Namaste Spiceland
270 N Hill Ave Pasadena CA 91106
(626) 345-5514
Parwal fruits are typically small to medium in size, ranging from 5 to 15 centimeters long, with a globose to oblong shape that tapers to pointed ends. When young, their smooth rind is yellow-green, turning burnt orange as they mature. Inside, the creamy white flesh is firm, moist, and contains a central cavity filled with slippery, small ivory seeds. The mild flavor makes Parwal versatile, as it readily absorbs the flavors of accompanying ingredients.
My Market - E La Palma Ave
5755 E La Palma Blvd Anaheim CA 92807
(714) 779-7000
Parwal is versatile and best enjoyed in cooked dishes like stir-fries, curries, subzis, or gravies. To prepare it, peel the skin, remove pointed tips, slice in half, and discard tough seeds. It pairs well with vegetables, spices, meats, and coconut milk. Additionally, it can be pickled with vinegar, herbs, and spices. When stored in the refrigerator, Parwal remains fresh for up to one week.
Pioneer Cash & Carry - Pioneer Blvd
18601 Pioneer Blvd Artesia CA 90701
(562) 809-9433
Parwal, also referred to as the Pointed Gourd, is a vining plant from the Cucurbitaceae family that can grow over six meters tall. It is highly valued in India for its nutritional benefits and digestibility. The gourd contains vitamins A and C, fiber, magnesium, copper, calcium, iron, sulfur, and potassium. Due to its luxury status, Parwal is often priced higher in marketplaces across the region.
Parvar (Pointed Gourd) spotted at Organic store. Parvar…..Parwal, also known as the pointed gourd, is native to India and has been cultivated in eastern regions like Bengal, Assam, and Orissa for over two thousand years. It is now also grown in the southern plains of Nepal, tropical Asia, and Australia. You can often find it available at local fresh markets and specialty grocers, making it a valued vegetable in diverse cuisines across these areas.
Parvar (Pointed Gourd) spotted at Tekka Centre ????. Grown in Malaysia..Parvar (Pointed Gourd) measures between 5-15 centimeters in length and features a smooth rind that shifts from yellow-green to burnt orange as it matures. Its flesh is creamy white, firm, and moist, with a central cavity containing slippery, ivory seeds. Known for its mild, bland flavor, Parvar easily absorbs spices and flavors during cooking, offering a soft texture when prepared.
Inorbit Mall
9104044882222
Parvar (Pointed Gourd) spotted at Hypercity Supermarket. Fresh Parvar 99 rupees per Kilo…..Parwal: In Ayurveda, Parwal is valued for its ability to balance Kapha, which stabilizes energies in the body. It is traditionally used to address digestive issues, headaches, skin conditions, and fevers. Additionally, extracts from its seeds can potentially lower cholesterol and blood sugar levels. Both the gourd and its leaves are utilized in traditional remedies, often prepared in the form of juice.