The Pointed Gourd, Parwal....

coming up with a parwal n aloo recipe...

Parwal, a vegetable belonging to the same family 
as cucumber and squashes, is also known as pointed gourd. 
The pointed gourd has a green skin, sometimes with white stripes. Harder parts of the skin  should be peeled and 
discarded before cooking. The vegetable can vary widely
in length and thickness.
From the ayurvedic point of view, parwal is a tridoshic vegetable and is excellent for
the balancing of all five fundamental elements.
It is easy to digest and assimilate into the physiology.
Parwal is generally available at Indian grocery stores 
that sell fresh vegetables.
In India, it is often called green potato. It is widely
cultivated in the eastern part of India, particularly
in Bengal, Assam, Bihar, and Uttar Pradesh. It is a
good source of carbohydrates, vitamin A, and vitamin C.
It also contains magnesium, potassium, copper, sulphur,
and chlorine, which are needed in small quantities, for
playing essential roles in human physiology.
It is a perennial fruit, similar to cucumber and squash.