Buying and storage
Pointed gourd is obtainable throughout the seasons in India, Nepal, Pakistan, and Bangladesh. Choose recent, inexperienced, immature, agency pods on the native farmer markets.
Avoid oversize, mature, tough-skinned, sunken, and flabby fruits as they might be an indication of old-stock and flavorless. Also, keep away from these with floor cuts, cracks, bruised, or damaged.
Fresh Pointed gourd retailer effectively if stored within the fridge. At house, retailer them within the vegetable compartment of the fridge and must be used inside two or three days of buy earlier than they begins to lose their lustre.
Preparation and serving strategies
Wash in clear water to rid of any floor dust and sand. Trim the ends. No must scrape them. The pores and skin of immature parwal gourd is edible. Slice/cube the pods as you need them in cooking utilizing a paring knife. Like in different squashes and gourds, parwal gourd additionally shouldn’t be overcooked.
Pointed gourd has a gentle, impartial taste and soft-to-firm texture, much like that of ivy gourd (kundru). It is used primarily in stuffed, stir-fried dishes and curries/soups. It enhances significantly effectively with lentils in lentil curry and mixed-vegetable stews.
Here are some serving suggestions:
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In Northern India, Pakistan, and Nepal, Pointed gourd is popularly known as as parwal. It is employed in stuffed sabzi (Bharwa parwal), stews, and curries.
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Sliced/diced pointed gourd is employed in tasty masala stir-fries in lots of elements of North Indian states and served with roti/rice.
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In Bihar and Bengal, aloo-parwal ki sabzi (Potato-Pointed gourd stew recipe) is a well-liked subsistence meals served with steamed rice.
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T. doica tender leafy suggestions and tendrils are equally in style and used as greens/potherb within the dishes.
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In Bihar, pointed gourd is thought by the native identify Patal/patol (parwal). Immature, inexperienced pods used within the preparation of mouth-watering pickles.
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Peeled, slit and deseeded parwal is full of cheese, sugar and pistachio combine and loved as a candy side-dish (parwal ki burfi).
Safety profile
Pointed gourd (parwal) consumption not often elicits allergic reactions.
Oftentimes, a number of parwal pods (T. doica) could be bitter as a result of terpenoid poisonous compounds equivalent to cucurbitacin B, D, G, H, and so forth.
If discovered, discard the entire fruit. In a case of discomfort after consumption (nausea, vomiting, diarrhea, or any feeling of uneasiness), one ought to search instant medical consideration. (Medical disclaimer).
Also learn ≻≻
≺≺ Sanke gourd (Chichinda) diet details.
≺≺ ivy gourd (kundru) diet details.
≺≺ Tinda gourd diet details.
≺≺ Bottle gourd diet details.
≺≺ Back to Vegetables from Pointed gourd (Parwal). Visit right here for a powerful listing of greens with full illustrations of their diet details and
well being advantages.
≺≺ Back to Home web page.
Further studying:
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Gopalan et al. 1989 desk 1- Nutritional values of Indian Foods.