Remove the both pointed ends (head and tail part), discard them.
Now cut into half vertically. Then slice them. If you find any hard seeds then remove it. If the seeds are easily cut by knife means those are tender. keep those seeds, they will make the sabzi more flavorful.
Making parawal ki sabzi recipe:
Heat the oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle a bit.
Then add turmeric powder and hing.
Immediately add sliced parwal and mix well.
Add red chili powder, coriander powder and salt. Mix well, so all the masala and oil is coated.
Cover it with the lid. Lid should have slight rim around the edges. pour a glassful of water and let it cook.
Cook till parwal is soft and tender. Do stir once or twice in between
Lastly add garam masala, amchur powder and anardana powder. Mix well