Fresh Parwal Pointed Gourd 250g

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Manufacturer: Fresh-Veg
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Availability: Exists
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Net Price: 8.33 zł / szt. 9.00 zł / szt.

The product belongs to our fresh assortment of exotic vegetables, selected with South Asian, Southeast Asian, and other world cuisines in mind. Fresh vegetables are imported depending on the season and availability, so the country of origin, size, shape, skin shade, and other natural characteristics may vary between individual deliveries. For fresh products, the most important information regarding the country of origin and specific batch is provided according to the current delivery labeling. Natural differences in appearance, size, and ripeness are typical features of fresh vegetables and do not indicate a product defect.

Fresh pointed gourd, known as Parwal, Pointed Gourd, Potol, or Parval, is a distinctive vegetable from the gourd family, with the botanical name Trichosanthes dioica. It is especially popular in the cuisines of India, Bangladesh, Nepal, and other regions of South Asia. Parwal usually has small, elongated fruits with green skin, often covered with lighter longitudinal stripes. The characteristic slightly tapering shape is the source of the English name Pointed Gourd. The vegetable should be distinguished from other Asian gourds, such as Ridge Gourd, Bottle Gourd, or Snake Gourd, as they differ both in appearance and culinary use. In India, the name parwal or parval is commonly used, while in Bengal and Bangladesh the term potol is frequently encountered. The flesh is light, and inside there are seeds whose appearance and hardness depend on the degree of ripeness. Young fruits are usually more tender, while as they mature, the seeds and flesh may change in texture. Parwal has a relatively mild, vegetable flavor, which allows it to absorb the aromas of spices and sauces well. Before preparation, the vegetable should be thoroughly washed. Depending on the recipe, the skin can be left on, partially scraped off, or gently peeled, and then the fruits cut into halves, slices, or pieces. Parwal is suitable for frying, stewing, and cooking in sauces. In Indian cuisine, it is a popular ingredient in sabzi and curry, often prepared with potatoes as aloo parwal. It can be combined with onion, tomatoes, ginger, garlic, chili, cumin, coriander, turmeric, and masala blends. There are also dishes where whole or halved gourds are stuffed with a spiced mixture and then fried or stewed. In Bengali cuisine, potol appears in numerous traditional vegetable dishes and curries, including combinations with potatoes, other vegetables, and aromatic spices. Prepared parwal can be served with basmati rice, dal, roti, chapati, or paratha. Due to the natural character of the fresh product, individual fruits may vary in size, shape, shade of green, intensity of light stripes, number of seeds, and degree of ripeness. These are natural product features and do not indicate a defect.

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