Parvol is a popular vegetable in India. Resembling a tiny cucumber or squash, parvol is known there as the green potato or pointed gourd. A good source of carbohydrates, vitamin A, and vitamin C, parval can be cooked in variety of ways such as boiled for soups and stews, curried or fried. Highly regarded as good source of nutrition and digestibility, parvol soup is traditionally prepared for the sick.