Parwal is used in ayurveda to treat several diseases such as constipation, fever, skin infection, wounds, low appetite and digestion problems. In India, parwal is cultivated in states like Bihar, Uttar Pradesh, West Bengal, Jharkhand, and Orissa.
Also Known As
The scientific name is Trichosanthes Dioica for pointed gourd, patola, patal, palwal, kommu potla, patol, kaadu padavalu, patolam, and kambupudalai.
Usage
Parwal can be used to make alu-parwal ki sabzi, parwal in khas-khas gravy, parwal do pyaza, shahi parwal. The seeds are crunchy to eat and should not be discarded as they help in maintaining sugar levels.
Origin
Mumbai, Mahrashtra, India
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