Ingredients

• 3 - parwal, thick, 2-inch long
• 1 tsp - salt or to taste
• 1 tsp - cumin seeds-roasted
• 1 tbsp - coriander seeds-roasted
• 1 tsp - fennel seeds-roasted
• 1.5 tsp - aamchur powder
• 1 tsp - Kashmiri chilli powder
• 1 tsp - turmeric powder
• 1/2 tsp - asafoetida
• 1 tbsp - desiccated coconut roasted
• 1 tbsp - oil
• 1 cup - onion-chopped fine
• 1/2 tsp - cumin seeds
• 2 - medium potatoes-cut into fingers

How to Make Bharwan Parwal

• Powder together the cumin, coriander, fennel and asafoetida.
• Add amchur powder, Kashmiri chilli powder, turmeric powder and salt. Put aside.
• Scrape lightly and wash the parwals. Prick with a fork and slit lengthwise. Remove tough seeds if any and fill with the mixed masala, keeping aside whatever remains.
• Heat oil in a dish at HIGH for 1 minute. Mix in cumin and onions. Cook uncovered at HIGH for 5 minutes, till brown.
• Arrange the parwals in the centre of the dish in a single layer, with the potatoes around them towards the edge. Sprinkle the leftover masala over this.
• Cook covered, at 70% for 20 minutes, turning once and serve.