Ayurvedic
Foods
Parwal
Parwal
( Latin Trichosanthes diocia Roxb.), a vegetable belonging
to the same family as cucumber and squashes, is also known as
pointed gourd. Parwal is a good source of carbohydrates, vitamin
A and vitamin C. It also contains a variety of trace elements
considered beneficial for the human physiology, such as magnesium,
potassium, copper, sulphur and chlorine.
From
the ayurvedic point of view, parwal is a tridoshic vegetable and
is excellent for the balancing of all five fundamental elements.
It is extremely ojas enhancing, easy to digest and assimilate
into the physiology, does not create any ama and is nurturing
for all seven layers of the skin.
The
pointed gourd has a green skin, sometimes with white stripes.
Harder parts of the skin should be peeled and discarded before
cooking. The vegetable can vary widely in length and thickness.
Parwal
is generally available at Indian grocery stores that sell fresh
vegetables.
