The Indian Grocery Store Demystified by Linda Bladholm

Author:Linda Bladholm
Language: eng
Format: epub
ISBN: 9781250120793
Publisher: St. Martin's Press

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PARVAL

Parwal or patol. Also called pointed gourd, these small, oval gourds are about 4 to 5 inches long, plump in the middle, taper at each end, and have dark and pale green stripes that run the gourd’s length. The flesh is creamy and firm. They have small seeds and a mild, summer-squash taste. Riper, larger parval have harder seeds, which Bengalis consider a delicacy. They are good fried whole, whether unpeeled or peeled. They are cut into chunks and added to soups, stews, and curries. They are also cooked in a spicy yogurt sauce to make dahi parval. They can also be hollowed out and stuffed with a mixture of meat or fish, or they can be steamed or sautéed. Look for firm gourds and refrigerate them in a bag for up to five days.

PLANTAIN

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