Pointed Gourd (Parwal) is small to medium in size, 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. They are mild and bland, allowing it to absorb accompanying flavors, and has a soft texture when cooked.

Health Benefits

Pointed Gourd contains vitamins A and C, magnesium, copper, fiber, vitamin B2, calcium, iron, sulfur, and potassium.

Usage

Pointed Gourd 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. They can be 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. Pointed Gourd 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.

Storage

They will keep up to one week when stored in the refrigerator.