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Pointed gourd plants is a perennial, dioecious, and grows as a vine and are up to 5–6 m tall. It thrives well under a hot to moderately warm and humid climate. The plant remains inactive during the winter season and prefers a fertile, well-drained sandy loam soil due to its susceptibility to water-logging. Parvar looks very much like a shorter, more robust version of a cucumber. Roots are tuberous with long taproot system. Stem is villous and scabrous, 0.5–1.0 cm thick with simple tendrils. Vines are pencil thick in size with dark green cordate simple leaves. Leaves are 7-10 cm long, 4-8 cm broad, ovate-oblong, sub-scabrous, cordate, sinuate dentate, neither angled nor lobed, acute petiole 5 cm long, villous. Flowers are white color with a tubular appearance. Flowers of this plant are dioecious type. The male flowers are not strobile. Stigma remains viable for about 14 hours and 40–70% of flowers set fruit. Fruit is globose, oblong, and smooth, 2 to 6 inches (5 to 15 cm) long glabrous, orange-red, pointed at both ends. They are green with white or no stripes. They are yellowish-green color when young turning to burnt orange color as they mature. Creamy white flesh consists of sub globose seeds that are 6-7 mm long, 5-6 mm broad. They have bland flavor and as they mature they are tasteless. The fruit is available from February to September. It is utilized as ingredients of soup, stew, curry, sweet, or eaten fried and as potoler dorma or even dolma (dolma) along with fish, roe or even meat stuffing.

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. Green bananas, in particular, have been shown to help with diarrhea. Bananas are also packed with fiber, prebiotics, and probiotics, all of which help with digestion.. For people with digestive conditions like irritable bowel syndrome, eating foods that aid with digestion may be particularly important.

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The largest tree fruit in the world, jackfruit -- sometimes called "jak fruit" or "jak" -- can be up to 3 feet long and 20 inches wide. Just one fruit can weigh as much as 110 pounds. But you're not alone if you haven't heard of it. While jackfruit first appeared in the rain forests of India, farmers now grow it in many parts of the world, including Thailand, Australia, Africa, Brazil, and the Philippines. Only in recent years has jackfruit started to become well known in the U.S. The rind of a jackfruit is green or yellow and spikey. Although it gives off a smell of rotting onions when it's ripe and ready to eat, the pulp inside smells and tastes far better: like a cross between pineapple and bananas. You can eat the seeds, too. And a jackfruit has plenty of them -- up to 500. Each can reach an inch and a half in length. There are two main types of jackfruit. One is small and mushy. It tastes sweet, but it's slimy. The other type of jackfruit has crisp, crunchy flesh that's not as sweet.

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Onions are known to be rich in biotin. Most of the flavonoids which are known as anti-oxidants are concentrated more in the outer layers, so when you peel off the layers, you should remove as little as possible. Onion can fill your kitchen with a thick spicy aroma. It is a common base vegetable in most Indian dishes, thanks to the wonderful flavor that it adds to any dish. Product image shown is for representation purpose only, the actually product may vary based on season, produce & availability.