With a yellowish-green skin, Parwal is short, slightly pointed at one end and blunt on the other. The flesh of this vegetable is creamy white with small and firm seeds. It has a bland flavour, allowing it to absorb a variety of flavours from spices while cooking. It is a dioecious vine (creeper) plant with heart-shaped leaves (cordate) and is grown on a trellis. The fruits are green with white or no stripes. Size can vary from small and round to thick and long — 2 to 6 inches (5 to 15 cm).
Benefits:
- Parwal helps calm the stomach and aids digestion.
- It lowers cholesterol and blood sugar levels.
- Rich in vitamin A and vitamin C.
- It purifies blood.
- Improves immunity.
Recipes:
- Parwal Fry.
- Parwal Alu Recipes.
- Stuffed Parwal Recipes.
- Dahi Parwal.
- Masala Parwal.
