Pointed Gourd
The first time I bought pointed gourd, I thought it was kundru (ivy gourd). They looked so similar—small, green, striped—that I didn’t think twice. But when I cooked it the same way, something was different: the texture was softer, and it soaked up the spices beautifully. Curious, I called my neighbour, who laughed and said, ‘That’s potol (pointed gourd in Bengali), not kundru.’ What began as a mix-up turned into a discovery—I’d found a new favourite vegetable.
—– Shruthi Ganesh, Kolkata, West Bengal
What is it?
The pointed gourd plant is a climbing vine that can grow up to 5–6 metres long. Its oblong, smooth fruits, typically 2 to 6 inches long, are pointed at both ends. When young, the gourds are yellowish-green in colour, sometimes with white stripes or none at all, and gradually turn a burnt orange as they mature. The inner creamy white flesh contains sub-globose seeds—seeds that are somewhat round but not perfectly spherical. While mature fruits tend to be bland or are tasteless, the tender green fruits are widely valued as a vegetable. Often referred to as the “King of Gourds,” pointed gourd belongs to the Cucurbitaceae family, a group of warm-season vines that include bottle gourd, ridge gourd, bitter gourd, cucumbers, and melons.
What other names does it have?
Botanical Name: Trichosanthes dioica
Regional Names: Parwal (Hindi, Marathi, Gujarati), Potol (Bengali, Assamese, Odia)
When is it in season?
Where is it found?
Pointed gourd is a perennial vine that can survive for years by resprouting from its tuberous roots, even with minimal care. According to research, its native range includes India, Bangladesh, Nepal, Myanmar, Pakistan, Sri Lanka, and parts of the Eastern and Western Himalayas, as well as Assam. In India, it is widely cultivated in the eastern states and throughout the North Indian plains, especially in Bihar, Odisha, Assam, and West Bengal. This day-neutral plant thrives in moderately warm to hot, humid climates, with an ideal temperature range of 30–35°C, but it is sensitive to frost and extreme cold. For optimal growth, it requires well-drained sandy loam soil with a pH between 6.0 and 6.5, as it does not tolerate waterlogging.
What is its history/cultural significance?
Pointed gourd is a frost-sensitive vegetable and one of the most important members of the cucurbit family that is commonly grown in tropical and subtropical regions, especially in India and Bangladesh. The wide range of pointed gourd varieties found in both India and Bangladesh—particularly in the Assam-Bengal region—strongly suggests that this region is likely the original home of the crop.
How can you use it?
To prepare pointed gourd for cooking, start by rinsing the gourds thoroughly under cold water to remove any dirt. Trim both ends of the fruit. While the skin is edible, it’s often helpful to lightly scrape off rough patches with a knife or peel alternate strips with a peeler to improve texture and taste—though some prefer to peel them entirely. Check the seeds inside: if they are small and soft, they can be retained, but if they are large, hard, or too many, it’s best to scoop them out with a spoon, as they can be tough to eat. Young pointed gourds are widely used in cooking, pickling, and in sweets too. They are commonly added to soups, stews, and curries, or fried whole as potoler dorma, stuffed with fish, roe, or meat.
What states can I find it in?
What parts of the plant are edible?
Leaves, fruit.
Is it nutritious?
The fruits of the pointed gourd are rich in fibre, protein, and vitamin A. Source
How do you store it?
Pointed gourds typically stay fresh for 3 to 4 days at room temperature, and up to 7 to 10 days when refrigerated. To extend their shelf life, avoid washing them before storing them. Make sure they are completely dry, and store them in breathable bags or containers to prevent moisture buildup.
Stories
Rise in demand for points gourds brings cheer to farmers by Ashis Senapati, The Times of India
The article reports that rising demand for pointed gourd during the festival season has boosted prices and brought joy to farmers in Odisha, India.
Recipes
Aloo Parwal Recipe by Dassana Amit
Bihari Parwal Masala Recipe by Smita, My Spice Trunk
Dudh Potol by Barnali Biswas, Curries and Stories
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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