Trichosanthes dioica, also known as pointed gourd,[2] is a vine plant in the family Cucurbitaceae, similar to cucumber and squash, though unlike those it is perennial. It is a dioecious (male and female plants) vine (creeper) plant with heart-shaped leaves (cordate) and is grown on a trellis. The fruits are green with white or no stripes. Size can vary from small and round to thick and long — 2 to 6 inches (5 to 15 cm). It thrives well under a hot to moderately warm and humid climate. The plant remains dormant during the winter season and prefers a fertile, well-drained sandy loam soil due to its susceptibility to water-logging.

Trichosanthes dioica
gourd
gourd plants Raihan
Scientific classification
Kingdom:	Plantae
Clade:	Tracheophytes
Clade:	Angiosperms
Clade:	Eudicots
Clade:	Rosids
Order:	Cucurbitales
Family:	Cucurbitaceae
Genus:	Trichosanthes
Species:	T. dioica
Binomial name
Trichosanthes dioica Roxb.[1]
Synonyms[1]
Anguina dioica (Roxb.) Kuntze

India

Colloquially, in India, it is called parval or green potato. It is widely cultivated in the eastern and some northern parts of India, particularly in Northeastern Andhra, Odisha, Bengal, Assam, Bihar, and Uttar Pradesh. It is used as an ingredient for soup, stew, curry, sweet, or eaten fried and as potoler dorma or dolma (dolma) with fish, roe or meat stuffing. Parval is also used to make kalonji, a deep fried cuisine filled with spices.

Bangladesh and West Bengal

Pointed gourd is provincially known as potol in both of these Bengali-speaking regions. It is a vital summer vegetable in Bangladesh and in West Bengal. It is cultivated and consumed in every part of Bangladesh and West Bengal. It is a perennial crop and sold at the end of October when there is a shortage of other alternative vegetables.[3]

Nutrients

Pointed gourd is a good source of vitamins and minerals. It is a good source of carbohydrates, vitamin A, and vitamin C. It also contains major nutrients and trace elements (magnesium, potassium, copper, sulfur, and chlorine) which are needed in small quantities, for playing essential roles in human physiology. 9.0 mg Mg, 2.6 mg Na, 83.0 mg K, 1.1 mg Cu and 17 mg S per 100 g edible part.[3]

In human culture

The fifteenth-century Hatha Yoga Pradipika 1.61-65 recommends Parwal as one of the foods suitable for yogins.[4]

See also

• Gourd

References

Wikimedia Commons has media related to Trichosanthes dioica.

External links

• Article about parwal from Fort Valley State University College of Agriculture