Pointed Gourd (Tindora) 350g

This is pointed gourd, called parwal in Hindi and potol in Bengali; it has no common German name. It is a small, oval, green gourd, sometimes lightly striped, with a mild flavour and a texture similar to a firm courgette once cooked.

It is commonly stuffed with spiced fillings and shallow-fried as bharwan parwal, cut into rounds for a simple parwal sabzi, or cooked with potatoes in a light curry.

How to use

• Scrape the skin lightly if it feels tough, though young gourds can be left unpeeled.
• Trim the ends and slit lengthwise if stuffing, or slice into rounds for a dry sabzi.
• Keep in the fridge and use within about a week.