Onion: 2 Large
Bhuna Masala: 1/4 Cup
Mustard Oil: 6 Tablespoon
Ginger Garlic Paste: 1/2 tablespoon
Mustard seeds: 1/4 teaspoon
Kalonji (Black cumin): 1/4 teaspoon
Coriander seeds: 1 tablespoon
Green Chilli: 2
Heeng (Asaftida): Pinch
Salt to taste
Wash and scrape all the parwal. Get rid of the tips.
Slit the parwal lengthwise keeping some gap from both the ends. Scoop out the seeds with the help of the teaspoon. Retain this. Repeat the process for the rest of the parwal.
In a thick pan, take 2 tablespoon of oil. Add finely chopped onions. Add ginger garlic paste. Saute for 2-3 minutes till onions turn golden brown. Add the scooped out seeds to the pan. Cook uncovered for another 2-3 minutes. Turn off the heat. Transfer it to a deep bowl. Add bhuna masala, garam masala, red chilli powder and salt to the onion mixture. Your stuffing is ready.
Now stuff the above mixture in the parwals carefully such that the ends do not break.
For the final step, take a kadahi. Add 3-4 tablespoon of mustard oil in it. Add mustard seeds, coriander seeds, kalonji seeds, heeng and slit green chillies . Once the seeds starts spluttering, put the stuffed parwals in the kadai. Toss it with a spatula so that all the parwals get coated with the seeds and oil evenly. Cover it with a lid and cook for 8-10 minutes till the parwals turn soft. Remember to flip the sides in between so that the parwals are cooked evenly.
Turn off the heat. Transfer it to the serving plate and serve it hot with chapatis. The leftover oil from the kadai can be used to garnish it on the cooked parwals.