This is a traditional bengali recipe where the parwal is cooked in a simple curry form. 'tel' means oil and 'potol' means parwal/pointed gourd in the local lingo. I have no idea from where the name has come. But it sure tastes really yummy though it is cooked in a lot of oil. All parwal lovers will simply love this yummy dish. It particularly goes well with hot steamed rice, but there is no harm in relishing it with roti/chapati.