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With a yellowish green skin, Parwal is short, slightly pointed at one end and blunt on the other. The flesh of this vegetable is creamy white with small and firm seeds.
It has a bland flavour, allowing it to absorb a variety of flavours from spices while cooking.
After washing and drying them, store them in a cool, dry place until ready to use.
Used in curries and stir fries. It can also be stuffed, made into cubes, sauted and added to soups.
Parwal helps calm the stomach and aids digestion. It lowers cholesterol and blood sugar levels.
Rich in vitamin A and vitamin C. It purifies blood and improves immunity.