Parwal vegetable

Parwal, also known as pointed gourd, is a versatile and nutritious vegetable that is widely used in Indian cuisine. Belonging to the gourd family, parwal is characterized by its slender, pointed shape and tender texture. In this detailed guide, we will explore everything you need to know about parwal, from its nutritional benefits to cooking techniques that bring out its unique flavors.

Understanding Parwal:

  • Botanical Name: Trichosanthes dioica
  • Common Names: Parwal, Pointed Gourd, Potol (Bengali), Parval (Hindi)
  • Appearance: Parwal is a green, slender vegetable with tapered ends and pointed tips. The skin is usually ridged, and the flesh is white with small seeds.

Nutritional Profile:

Parwal is not only low in calories but also rich in essential nutrients. A 100-gram serving of parwal provides:

  • Calories: 20
  • Protein: 0.6 grams
  • Carbohydrates: 4.3 grams
  • Dietary Fiber: 1.3 grams
  • Vitamin C: 18% of the daily recommended intake
  • Vitamin A: 17% of the daily recommended intake
  • Calcium: 3% of the daily recommended intake
  • Iron: 2% of the daily recommended intake

Culinary Uses:

Parwal is a versatile vegetable that can be used in various culinary preparations. Here are some popular ways to incorporate parwal into your meals:

  1. Stuffed Parwal: One of the classic dishes is stuffed parwal. The vegetable is slit lengthwise, filled with a flavorful mixture of spices, and then cooked until tender. This preparation is often served with roti or rice.
  2. Parwal Curry: Parwal can be used in a delicious curry preparation with tomatoes, onions, and a blend of aromatic spices. This curry pairs well with both rice and Indian bread.
  3. Parwal Bharta: Similar to baingan bharta, parwal bharta involves roasting the vegetable, mashing it, and then sautéing with spices and herbs. It creates a smoky, flavorful dish.
  4. Parwal with Lentils: Combining parwal with lentils in a dal preparation adds a nutritious element to the dish. The vegetable complements the earthy flavors of lentils.
  5. Parwal Chutney: Parwal can be used to make a tangy chutney by blending it with mint, coriander, and spices. This chutney serves as a refreshing accompaniment to various dishes.

Selecting and Storing Parwal:

  • Selection: Choose parwal that is firm, unblemished, and has a vibrant green color. Avoid those with wrinkles or soft spots.
  • Storage: Store parwal in a cool, dry place or in the refrigerator. It’s best to consume it within a few days of purchase for optimal freshness.

Cooking Tips:

  1. Peeling: While the skin of parwal is edible, some prefer to peel it to reduce bitterness. However, much of the nutritional value is in the skin, so consider keeping it on.
  2. Slitting: When making stuffed parwal, make a vertical slit down the length of the vegetable, ensuring not to cut it into two halves.
  3. Preventing Browning: If you’re preparing parwal in advance and want to prevent browning, rub the cut surfaces with a little lemon juice.


Parwal, with its unique taste and nutritional benefits, adds a delightful dimension to Indian cuisine. From stuffed delicacies to comforting curries, this humble vegetable can be transformed into a culinary masterpiece. Whether you’re an avid cook or someone looking to diversify your vegetable intake, parwal is a worthy addition to your kitchen repertoire. Explore the world of parwal, experiment with different recipes, and savor the flavors of this versatile gourd.