Wash the parwal and cut the both ends, and then slice it into half, remove the seeds and keep aside.
Add 1 tbsp oil in a kadhai. Once oil is hot enough add chopped parwal and salt, and cover it and cook it till soft on low flame.
Then remove the cooked parwal from the kadhai and keep aside.
In a blender add onion, tomato, ginger, garlic, cashew nuts and green chili and blend till smooth paste.
In the same kadhai add remaining oil, cumin seeds and mustard seeds, once it gets start crackled then add pinch of hing.
Now add the prepared onion masala paste in it, stir it for 2-3 minutes, then add red chili powder, turmeric powder, coriander powder, garam masala and salt, then stir it till oil separated and raw smell goes out.
Now add 1/2 cup water, mix it well and bring it to the boil and make gravy. Add the cooked parwal into the thick gravy, then cook it for 2 minutes, lastly add crashed kasuri methi and mix it again.
Masala Parwal Sabji is ready, garnish it with chopped coriander leaves, serve it with roti, paratha or dal-rice as a side dish.
