Clean wash and pat dry the parwals

Peel the skin of parwal in alternative strips lengthwise.And cut both the end of parwals.

Cut the potato into four pieces lengthwise..

Heat oil in a kadhai, fry the parwals in medium flame till golden brown.

You can cover and fry it in lowest heat.

Fry the potato in the same process.

Keep the parwals and potatoes aside.

In the remaining oil add kalonji and split green chilies.

Let them crackle.

Add poppy seeds paste and saute it for two minutes.

Add coconut paste and saute it for another one minute..

Add salt and turmeric powder.

Add fried potatoes and parwals.Give it a good mix.

Mix 1/2 cup water in mustard paste or powder and pour it into kadhai and cover it with a lid.

Cook it in slow flame till the parwals and potatoes become soft. Bengali people add 1/2 teaspoon of sugar at this stage. (0ptional). Once the veggies are cooked boil of any excess water by cooking it uncovered on high flame for few minutes, drizzle some mustard oil before turn off the flame.

Served hot with rice & Dal.