By Shreya Goswami
Call it pointed gourd, parwal, potol or by any other regional Indian name, but nobody can deny that this vegetable is a delicious summer staple across the nation. Here are all the parwal dishes you should try.
This steamed, mashed and mildly spiced dish from Bihar is perfect for hot summer lunches.
This Bengali stuffed pointed gourd dish calls for a stuffing of small prawns, and is served on festive occasions.
This Gujarati no onion-no garlic dish is made with parwal stuffed with groundnuts, chana dal, coconut and spices.
Also known as Aloo Potala Rasa, this Odiya parwal dish has a thick, coconut-based gravy.
Made with a spice blend of Byadgi chillies, peanuts, coconut and sesame seeds, this Maharashtrian dish is a must-have.
Made with mustard seeds, poppy seeds, green chillies and parwal, this Bengali dish is perfect for summers.
This dish from Andhra is made with parwal chunks and a gravy made with coconut and red chillies.
Another Bihari specialty, Parwal Ki Mithai is a unique veggie-based sweet dish stuffed with khoya and dry fruits.
This Punjabi pointed gourd dish is stuffed with gram flour or besan, red chilli powder, turmeric powder and other spices.
Simply made with parwal, salt, turmeric and oil, this one is eaten across Bengal, Assam and Odisha.