Pointed Gourd (Parwal) 1kg
£9.99
Fresh parwal for sabzi, curry and dolma.
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Pointed gourd, parwal or potol, is a small, oval green gourd with pale stripes and pointed ends. The flesh is mild and soft, with seeds that become tender when cooked. Bengali kitchens cook it as potol bhaja, aloo potol curry and potol dolma, stuffed with spiced fish or paneer; in Bihar and Uttar Pradesh it is cooked as a dry parwal sabzi.
How to use it
Wash the gourds and scrape the skin lightly with a knife; some cooks leave stripes of skin on. Trim the ends and cut in half lengthways, or keep them whole to stuff. For potol bhaja, rub the halves with turmeric and salt and shallow fry until golden. For aloo potol, fry with potato wedges, then simmer in a ginger, cumin and tomato gravy.
Good to know
- Also called parwal or potol
- Scrape the skin lightly before cooking
- Choose firm gourds without yellowing
- Sold in a tied bag
Keep in the fridge in the bag and use within 4 to 5 days.
Same day within 5 miles of our shop when you order by 2pm, seven days a week, brought by our own team. Choose Local delivery at checkout: £3.99, free over £25.
Everywhere else in England and Wales, delivery takes 2 to 3 working days, tracked, and is £5.49, £3.99 when you spend £30 or more, and free over £50. Chilled and frozen items travel in insulated packaging.
Check the cost for your postcode. Sealed, unopened items can be returned within 14 days. To arrange a return, get in touch with your order number.
Ingredients & nutrition
See the pack for full ingredients and allergy advice.
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