First wash the parwal. Peel the skin and take out the seeds. Then mariate the parwal with haldi powder and salt. Once it is done then keep aside. Then grind the masala into fine paste. In a kadai. Heat mustard oil then fry the parwal till it is light brown in colour, or till it is become tender.

Then add the grind masala paste. Mix it well and cook till the raw smell of masala goes off. Then add water and salt. Cook till it is gravy or till the parwal cook well. Once it is done then transfer to a serving bowl.