Keep them on slow flame otherwise, the top layers of parwal will burn while it will still be uncooked from inside.

Once done and slightly cool, peel of tomato and mash it slightly, keep aside.

Lightly scrape off burned layers of the parwal. Roasted browned parts are fine.

Use a mortar and pestle. Place peeled garlic and bits of green chillies and sea salt, pound it. When crushed add roasted parwal and dry mango powder.

Pound the parwal until it gets a coarse texture. Discard hard seeds if any.

Add tomato that was lightly mashed, along with it's juices. pound it again.

Take it out in a bowl. Add mustard oil and chopped coriander leaves. Alternatively, you can add mustard oil and shredded coriander leaves in the mortar over the mashed parwal mix, pound 2-3 times so that everything mix well.

It's good to serve. Can be served warm or cool after refrigerating as a dip or chutney too. Once made it should not be heated. Can be stored for 3-4 days. Tastes good with chapati, parathas or dal rice.