Wash the parwal with enough water.

Slice the parwal lengthwise in 6 to 8 pieces(depending on the size and thickness of parwal)

Heat oil in a heavy bottom pan and add cumin seeds. when cumin starts to crackle add asafoetida and turmeric powder.

Immediately add the parwal slices and add salt ,saute for few seconds.

Now cover the pan with a lid and cook on low heat.

Keep stirring 3-4 times in beteen so the parwal will not burn or stick to the bottom of the pan.

When parwal become soft then add chili powder,coriander powder and mango powder and mix.

Saute for 1-2 minutes on low heat so it become crisp.

Serve hot with daal chawal, khichdi, poori or chapati .