Parval, Trichosanthes dioica, is a vegetable native to India and commonly used in Indian cuisine. Parwal is used in a variety of dishes, such as curries, stir-fries, and stuffed preparations. It is in the squash/cucumber family and closely related to tindora. It gets its english name, “pointed gourd,” from its pointed or tapering shape. It has a mild taste and crunchy texture.
In Indian cuisine, it is known by various regional names, including “parwal” in Hindi, “potol” in Bengali, and “parval” in Marathi. It is often included in vegetarian and vegan recipes, contributing both flavor and texture to the dishes.