Parbal (Patal)

November 20th, 2007

Botanical Name: Trichosanthes cucumberina./Trichosanthes dioica

Family: Cucurbitaceae
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Cucurbitales
Genus: Trichosanthes
Species: T. dioica
Trichosanthes dioica is also known as the pointed gourd, parwal (from Hindi), or potol (from Assamese, Oriya or Bengali pô?ol). Colloquially, in India, it is often called green potato. It is widely cultivated in the eastern part of India, particularly in Orissa, Bengal, Assam, Bihar, and Uttar Pradesh. It is a good source of carbohydrates, vitamin A, and vitamin C. It also contains major nutrients and trace elements (magnesium, potassium, copper, sulfur, and chlorine) which are needed in small quantities, for playing essential roles in human physiology.

Description:It is a vine plant, similar to cucumber and squash, though unlike those it is perennial. It is a dioecious (male and female plants) vine (creeper) plant with heart-shaped leaves (cordate) and is grown on a trellis. The fruits are green with white or no stripes. Size can vary from small and round to thick and long — 2 to 6 inches (5 to 15 cm). It thrives well under a hot to moderately warm and humid climate. The plant remains dormant during the winter season and prefers a fertile, well-drained sandy loam soil due to its susceptibility to water-logging.

It is used as ingredients of soup, stew, curry, sweet, or eaten fried and as dorma with roe stuffing.

Also see trichosanthes, gourd.

In India Parbal is used as Vegetable. Most of the Indian Make curry of Parbal and eat along with rice or chapati.The fruit is not bitter but the leaf of the plant is bitter in taste.The plant is cripary and an annual plant.Grows during summer season in India.

The plant is a cardiac tonic and antifebrile; its decoction is given in bilious fevers as a febrifuge and laxative. Chemically it contais saponin, hydrocarbons, sterols, glycoside and tannins. The fruit is digestive, stomachic and anti-bilious. Its main action is on the head and stomach. The root juice is a strong purgative. The leaf juice is emetic and so it should be taken with coriander to control bilious fever. The leaf juice is applied over the head for the cure of alopecia (baldness).

Benefit and uses of parbal.
The plant is cardiac tonic and antifebrile. Its decoction with chirata and honey is given in bilious fevers as a febrifuge.

A decoction or infusion of the plant is an efficacious remedy for boils and worms.
The leaf juice is rubbed over the scalp for the cure of alopecia.

Powder of the dried root is very effective in curing ascites.
A decoction of its leaves with chebulic myrobalan taken in the morning on empty stomach is an age-old remedy for acidity and bilious disorders.
Leaf juice is an age-old remedy for liquor poisoning.
Leaf juice is a household romedy for controlling high blood pressure.

You may click to see :->Ayurvedic Recipes -Sautéed Parwal

Ayurvedic Foods-Parwal

Resources:

http://www.online-family-doctor.com/fruits/parbal.html

http://en.wikipedia.org/wiki/Parwal