Pointed gourd, also known as Parwal or Parbhya in India, is a green, elongated vegetable that belongs to the Cucurbitaceae family, the same family as cucumbers and squash. Its scientific name is Trichosanthes dioica. The vegetable gets its name from its distinct shape, as it is small and pointed at both ends, with a slight ridged or bumpy surface. The color of the pointed gourd is typically light green, although it may sometimes have white streaks or markings along its surface.
The flesh of the pointed gourd is pale and firm, with small, soft seeds inside. When cooked, it has a mild, slightly sweet taste and a soft texture, making it a popular addition to many traditional dishes, especially in Indian and Southeast Asian cuisine.
Pointed gourd is versatile in cooking and is often used in curries, stir-fries, and chutneys. It can be boiled, stuffed, or sautéed, and it is commonly paired with spices like cumin, coriander, and turmeric. Pointed gourd is known for its health benefits and is often included in a variety of vegetarian diets.
The vegetable is highly nutritious, rich in vitamins (like vitamin A, C, and B-complex), minerals (such as iron and calcium), and dietary fiber, which contribute to overall health. It is known for its cooling properties, and its consumption can aid digestion and promote skin health.
