Parwal
Estimated Inventory, lb : 0
Description/Taste
Parwal varies in size and shape, as many varieties are collectively sold under this general name. There are four main types of Parwal, and these types average 5 to 16 centimeters in length and have an oblong, globose, straight shape with round or tapered ends. The skin can be thin or thick, showcasing green to dark green hues when young. Some types will have white to pale green striping, and as they mature, they may display yellow tones, eventually transitioning into a burnt orange hue. Ripe Parwal also develops a tough, hard skin with time. Underneath the surface, the green to ivory flesh is aqueous, firm, and crisp with a succulent, refreshing consistency. The flesh also envelops small, slippery seeds ranging from 6 to 7 millimeters in length. When cooked, Parwal softens and becomes tender. Parwal is preferred in its young, immature state for culinary purposes and is used to add texture and nutritional properties. Wild types taste bitter, while cultivated Parwal has mild, neutral, vegetal, and subtly green nuances, readily absorbing accompanying flavors in dishes.
Seasons/Availability
Parwal is typically available in the summer through fall, with a peak season between June and September. Depending on growing conditions, the species may be found in some regions from February to September.
Current Facts
Parwal, botanically classified as Trichosanthes dioica, is a tropical species belonging to the Cucurbitaceae family. The small green vegetables are categorized as a type of gourd and are harvested young when their skin is still tender and edible. Parwal grows on a vining plant extending 5 to 6 meters in length, and the young gourds are harvested 90 to 100 days after sowing. The gourds are prepared like vegetables in culinary dishes and are a common seasonal ingredient in Southern Asia, valued for their neutral taste and ability to be used in various preparations. Parwal has many regional names, including but not limited to Pointed Gourd in English, Parwal in Hindi, Nepali, Marathi, and Gujarati, Kambupudalai in Tamil, and Potol and Patol in Bengali, Assamese, and Odia. The species has a long history of use as a food crop in Asia and is revered for its nutritional properties and digestibility. In the modern day, Parwal is incorporated into a wide array of sweet and savory culinary dishes.
Nutritional Value
Parwal is a source of fiber to aid digestion and vitamins A and C to maintain healthy organs and strengthen the immune system. The species also provides minerals in varying amounts, such as iron, phosphorus, calcium, magnesium, potassium, and copper. These minerals help the body produce proteins for oxygen transport through the bloodstream, support bone and teeth health, maintain healthy organ functions, balance fluid levels, and build red blood cells. In addition to vitamins and minerals, Parwal has anti-inflammatory properties and a high water content. Young gourds are favored in India and Bengal for their cooling nature and diuretic properties, especially during summer.
Applications
Parwal has a mild, vegetal taste suited for cooked preparations. The gourds are harvested young when their skin and flesh are tender and are used in dishes to add subtle texture and absorb accompanying flavors. Parwal is widely used throughout Southern Asia to make chutneys and curries. The vegetable is often cooked with potatoes and sweet pumpkin in curries or covered in savory, creamy yogurt-based sauces and gravies. Parwal is also roasted over an open flame to develop a char and is mashed with aromatics or fried in mustard oil into crunchy chips. The gourds are versatile and can be added to almost any preparation, especially in vegetable stir-fries, fish dishes, and spice-filled sides. In India, Parwal is hollowed and stuffed with meat, spices, and grains, sliced into soups, or cubed and sauteed. It is also pickled in vinegar as a tangy condiment. Beyond savory dishes, Parwal is occasionally used in sweet preparations, mainly Parwal mithai, a dessert served for special occasions in the Indian states of Uttar Pradesh and Bihar. The sweet dish is comprised of candied Parwal soaked in sugar syrup and stuffed with spices, nuts, and khoya. Parwal pairs well with aromatics like garlic, ginger, onions, and chile peppers, spices like cumin, turmeric, cardamom, and garam masala, and nuts, including almonds, pistachios, and peanuts. Whole, unwashed Parwal will keep for 3 to 4 days when stored at room temperature, and 7 to 10 days when stored in the fridge.
Ethnic/Cultural Info
Parwal is incorporated into patrali, a traditional dish served on the day after Janmashtami, a Hindu festival celebrating the birth of Lord Krishna. The annual festival is held according to the Hindu lunar calendar and typically falls sometime in August or September. Lord Krishna is one of the most well-known Hindu deities and is believed to be an incarnation of Vishnu, the protector of the universe and the second god in the Hindu triumvirate. Food is an important element during the celebration, and patrali is a dish made from seasonal vegetables, greens, and gourds. Patrali is prepared as an offering to Krishna and is comprised of as many ingredients as possible. The diversity of ingredients in the dish is a symbol for remembering the god’s birthday and introducing baby Krishna to the flavors of the Earth. Some patrali dishes have been made with as many as thirty-two ingredients, and Parwal is a popular addition as it is in season during the celebration. The ingredients in the dish are customarily chopped and cooked in butter or ghee.
Geography/History
Parwal is native to Asia and is believed to have originated in the subtropical and tropical regions of India, Bangladesh, Sri Lanka, Pakistan, Myanmar, Nepal, and areas of the foothills of the Himalayas. The species has been growing wild since ancient times and was later domesticated to improve flavoring and cultivation characteristics. As Parwal was bred over time, several varieties were created and spread throughout Asia as a culinary ingredient. Today, Parwal is still extensively grown in Asia and has expanded in cultivation to tropical regions worldwide as a specialty crop. When in season, Parwal is found at fresh markets, directly through growers, and select retailers.
Recipe Ideas
Recipes that include Parwal. One
is easiest, three is harder.| Cooking Carnival |
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Stuffed Parwal |
Parwal for sale around the world shared on the Specialty Produce App
