Desi vegetables: lauki, parwal and tori
Lauki, potol, jhinga – if you grew up on South Asian home cooking, these are the vegetables you quickly miss in a German supermarket. Tukwila stocks them: lauki or lau (bottle gourd), both… 8 Products
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Desi vegetables: lauki, parwal and tori
Lauki, potol, jhinga – if you grew up on South Asian home cooking, these are the vegetables you quickly miss in a German supermarket. Tukwila stocks them: lauki or lau (bottle gourd), both long and the round kaddu, plus tender lau shak leaves. Parwal, or potol in Bengali, is the small striped pointed gourd, and tori (jhinga) is the ridged gourd that turns silky when cooked.
You'll also find drumsticks (sajna, sojne data) for sambar and dal, arbi or kochur mukhi (taro corms), kochur loti both fresh and frozen, gawar or cluster beans (borboti), flat papdi or sim beans and green papaya for cooking. Fresh produce changes with the season, so check the shop for what's in right now.
Lauki with chana dal is a classic. Add fresh coriander and green chillies, and pick up some okra while you're at it.
Choosing and cooking desi vegetables
- Lauki: choose pale green, smooth and firm gourds. Peel, remove the seeds from older ones and dice; it cooks in 10–15 minutes.
- Parwal: scrape the skin lightly, halve lengthways and fry as potol bhaja, or hollow out and stuff for dolma.
- Tori: peel off the tough ridges and slice the rest. It releases lots of water, so add very little liquid.
- Drumstick: cut into 7–8 cm lengths; you eat the soft flesh inside, not the woody skin.
- Arbi and kochu: wear gloves or boil before peeling, as raw taro can make skin itch, and always cook it through.
Most of these keep best in the salad drawer, loosely wrapped in paper. Bitter gourd is another favourite, and all fresh produce is under fruit and vegetables.
Frequently asked questions
What is lauki in English?
Lauki, also called loki, kaddu or lau, is bottle gourd in English and Flaschenkürbis in German. It tastes mild, rather like courgette, and soaks up spices beautifully. We stock both the long type and the round kaddu.
What's the difference between parwal and tori?
Parwal (potol) is small, oval and striped with firm flesh and seeds. Tori (jhinga) is a long ridged gourd with soft, juicy flesh. Parwal is best fried or stuffed, while tori suits a gentle sabzi or curry.
How do I cook drumsticks?
Cut the drumsticks into pieces around 7 cm long and simmer them for 10–15 minutes in dal, sambar or a curry. To eat them, scrape the soft inner flesh out of the fibrous skin with your teeth.
How long does fresh desi produce keep?
Lauki and kaddu last about a week in the fridge, while parwal, tori and papdi keep for three or four days. Leafy lau shak should be used within one or two days. Loosely wrapped in paper, everything stays fresher for longer.