Wash and scared the outer skin of Parwal using a knife.
Cut the ends and keep them aside. We will use them as well.

Using back of a spoon or knife remove the centre of the Parwal, making a hollow space

Discard only the seeds carefully and reserve the flesh of the vegetable.

In a pan or kadhai, heat 2 tablespoon oil. Shallow fry the Parwal and the ends in the oil till nice golden from all sides and take them out once done. Remove excess oil in a bowl.

In a mixie jar, blend together Parwal flesh, green chillies, garlic, ginger, coriander leaves, cumin seeds and sesame seeds.

In the same pan, heat 1 teaspoon oil and saute the mixture for 2-3 minutes.
Add salt, turmeric powder, 1 teaspoon red chilli powder,boiled potatoes and peanut powder. Mix it well and take it out on a plate

In the same pan, heat 1 tablespoon oil. Add hing, onion paste, and mix well. Add tomatoes and pinch of salt.
Once cooked well, add garam masala and pinch of turmeric powder and red chilli powder.
Add a little water and cook well.
Once the gravy is boiled, add the stuffed parwal and cover with a lid.
Cook for 10 minutes and add Mango powder and garnish with some fresh coriander leaves.

Serve with rice or rotis