Clean the skin of parwals and then rinse thoroughly with water. Cut into 2-3pcs and then slice lengthwise. Also make similar slices of carrot.

In a kadhai, add oil and switch on the burner. When the oil becomes hot, add all the ingredients and allow them to flutter. Add parwal slices and mix well. Cover with lid and cook under low flame with occasional stirring. When the parwals are half cooked, add carrot slices and mix. Sauté for 2-3mins more.

Add all the spices except garam masala powder and mix thoroughly. Pour half cup water and cover with lid.When the vegetables become soft, switch off the burner and allow the kadhai to cool down to room temperature. Now add beaten curd and garam masala powder and mix well.