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

Method:

1. Powder together the cumin, coriander, fennel and asafoetida.
2. Add amchur powder, Kashmiri chilli powder, turmeric powder and salt. Put aside.
3. 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.
4. Heat oil in a dish at HIGH for 1 minute. Mix in cumin and onions. Cook uncovered at HIGH for 5 minutes, till brown.
5. 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.
6. Cook covered, at 70% for 20 minutes, turning once and serve.

Recipe courtesy of Abdulla Ismail