Wash and peel the outer skin of parwal slit from the centre and remove the seeds from the centre and rub haldi powder and some salt to it and keep aside.

Take onion and make a smooth paste and keep aside.

Take a pan and put 3 to 4 tbs of oil and when oil is hot than put marinated parwal in the pan and fry it on a medium flame till outer skin get golden brown and keep aside.

Now put saboot zeera and sabut laal mirch in the same pan if oil is less than put some oil in it.... when zera crackle than put garlic paste and cook until raw flavour of garlic is gone.

Now put onion paste and mixwell and cook on a medium flame when oil is separated than put tomato paste and cook for another 3 to 4 min. Now put kashmiri laal mirch powder, kalimirch powder, garam masala powder, salt to taste and crushed kasture methi and chopped green chillies mix well along with some water so that our masala should not burn.

Now put blended curd in the masala and mixwell and keep stirring and cook until oil is separated from the masala.

Now put half gilass of warm water in the pan and cook for another 2 min.

Now put fried parwal into the pan and mixwell cover the pan and cook for another 5 to 6 min on a slow to medium flame.

Check the gravy how much thick u want keep the flame off.

Hence your Dahi parwal is ready to serve garnish with chopped coriander and enjoy with naan,roti, or rice at home....