Parwal is a seasonal vegetable and is available during summers till monsoon season. Aloo Parwal/Pointed Gourd/patal/potol is mainly used in North and East India specially in the states of Orissa and Bengal.This parval vegetable is easy to digest so recommended for the patients with weak digestion,constipation, jaundice and is specially good for stomach ailments.
In North India Parwal is is a favourite summer vegetable as it is easily availble and reasonably priced during the season.Like all the other vegetables there are few versions and methods of making parval ki sabzi but In U.P this is mainly made in the form of dry curry/bhujia but some prefer to make it in a simple thin soupy gravy.
Parwal is a also a favorite vegetable at my in laws place,though my children don’t like it much but my husband loved this vegetable in all forms.I have also posted the recipes of making Stuffed parwal and Aloo Parwal ki Sookhi Sabzi
This is my version of making Bengali Aloo Parwal Rasa with a slight North Indian twist.Hope you all will enjoy this .