Patul (Fresh Spitzgurke / Pointed Gourd / Parwal / Potol)

Patul (Parwal) of Transfood GmbH (botanically Trichosanthes dioica) is a highly valued, traditional fruit vegetable belonging to the family of cucumbers (Cucurbitaceae). The approximately 5 to 10 cm long, oval fruits have a solid, light-to-dark green striped shell. Imported as fresh flying goods, the vegetable delights through a cracked fruit meat inside with edible, soft seeds. Cooked patul tastes pleasantly mild, quite discreetly sweet and easily nuty.

Ayurvedic Noble Vegetable: Planetary Ayurveda is described in traditional Ayurvedic writings as easily digestible, stomach-saving and blood-cleaning. It fits all three doshas (especially Pitta) perfectly.Excellent texture: retains its shape even during long cooking periods in curries or when baking, and does not fester out.Optimal harvest phase: By importing rapid air freight via Transfood, it ensures that the fruits arrive young and delicate before the interior dries or the seeds become rocky.

Nutritional values (per 100g)Fuel value: approximately 20 kcal / 84 kJFat: approximately 0.1 gof which saturated fats: 0.0 gCarbohydrates: approximately 4.0 gof which sugar: approximately 1.5 gFat: approximately 2.1 gProtein: approximately 1.6 gSalt: < 0.01 gVital substances: Extremely low in calories; rich in natural vitamin A, vitamin C, potassium, calcium and antioxidants.

Refrigeration: Because it is sensitive flying goods, patul must be included in the vegetable compartment of the refrigerator at 7 °C to 11 °C.Protection: Unwashed items should be placed in a paper bag or loosely placed in kitchen paper.In airproof plastic bags, the vegetables are prone to rapid stain or mold due to condensed water.Consumption: Process fresh within 3 to 5 days, as long as the fruits are crushed and solid.

Aloo Patal Sabji: The absolute classic of the northern and eastern Indian cuisine – the spice cucumbers are cut into columns and dried together with potato cubes, tomatoes, ginger and spices or crushed in a seamish sauce.Potoler Dolma / Stuffed Parwal: Because of the solid shell, Patul can be cut out excellently, cooked with a spicy mixture (e.g. from panes, lenses, nuts or roasted meat) and then roasted in a rich Masala sauce.Potol Bhaja: Cut into thin slices, marinated with turmeric and salt and roasted in mustard oil – a very popular, simple accessory in the Bengali early kitchen.Tip for preparation: The final slices are cut off with hard slices.

100% fresh peanut cucumbers (Patul / Parwal)

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