Description

Pointed Gourd (also known as Potol in Bengali or Parwal in Hindi) is a green, elongated, and pointed vegetable that is commonly used in Indian, Bangladeshi, and Southeast Asian cuisine. It has a mild, slightly bitter flavor and a tender texture when cooked. The skin is typically thin and edible, and the inside contains soft, white flesh with small seeds. Here are two types or descriptions of Pointed Gourd (Potol):

Fresh Pointed Gourd (Potol) (Raw – KG)

• Description: Fresh Pointed Gourd (Potol) is a long, slender, and pointed vegetable with smooth, green skin. The shape of the vegetable is typically cylindrical but tapers at both ends, giving it its characteristic pointed shape. The texture is firm, and the flesh inside is white with small, soft seeds. It has a mild, slightly bitter taste when raw, which becomes more delicate and sweet when cooked.

• Uses: Fresh Potol is widely used in curries, stews, and vegetable dishes. In Bengali cuisine, it is often cooked with potatoes or chicken to make a flavorful curry called Potol Aloo or Potol Macher Jhol (fish curry with pointed gourd). It can also be stuffed with spices and cooked in gravy or fried to make Potol Bhaja (fried pointed gourd). The gourd can be sliced, stuffed, or added whole to a variety of dishes, and it is often paired with mustard oil, turmeric, and cumin for added flavor.