Also known as pointed gourd, this healthy Indian vegetable can be spruced up into stuffed and fried varieties for lunch. Try potoler dolma, parwal bharta and more. 

Tried making simple curries for lunch? This parwal and potato gravy should be next on your list. Add soaked chana to the tomato curry and pair with rice. 

For the meat-lovers, this one is a great way to add veggies to the diet. Cut into round pieces, parwal is stuffed with minced meat and cooked until soft. 

A super simple way to replace baigan in the bharta, parwal is mashed and added to the tomato and onion mixture and served as a spicy subzi with roti. 

Dice parwal into small halves and stuff with a spice mix of cumin, mustard and fennel powder. Fry until crispy and serve as a side dish with lentils and rice. 

A combination of crispy and creamy, this Bengali delicacy is made with fried parwal, filled with paneer and spices and covered in a cashew-rich onion-tomato gravy.